Mexican Casserole

It took me a while to find my ideal Mexican casserole, and then I had to alter a couple recipes and come up with my own!

Brown 1 pound ground beef with a medium onion and 1 bell pepper, color of your choosing

Add 2 cups salsa, allow to simmer 15-20 minutes, until all liquid is absorbed.

Add to meat 1 can drained and rinsed kidney beans and 1 can corn, drained
In a 9×13 inch baking pan, line with 10-12 torn up corn tortillas, or you can use 3 cups broken corn chips
Top tortillas with meat mixture

Spread 2 cups sour cream over meat mixture

If you like, add a small can nasty black olives, one diced tomato, and/or 3 chopped green onions on top of the sour cream

Top with 2 cups cheddar cheese

Bake for 30 minutes in a 350 degree oven.

Serve with avocados on the side for extra yumminess.

2 thoughts on “Mexican Casserole”

  1. I can only find “pitted ripe” olives. On which aisle would I find “nasty black” olives?

  2. I think they’re right next to the disgusting mushrooms.

    Oh, and I put the tomato and green onions on top after baking, and it was delish.

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