This cheesy Mexican-inspired taco casserole is a quick and easy freezer meal that you can prepare ahead of time and reheat later, For those busy weeknights.
This recipe for Mexican Tortilla Casserole is a terrific make-ahead dish because it not only freezes and reheats well, but it’s also great for entertaining. You may make everything ahead of time and bake it 20 minutes before dinner.
INGREDIENTS
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1 lb of ground beef
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1/2 cup onion, chopped
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taco seasoning (1 pack)
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2 cups cheddar cheese, shredded
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1 refried bean can
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1 cup prepared rice
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1 can (DRAINED) Mexican blend corn (about 1/2 can)
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4-5 flour tortillas, large
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8 ounces of chunky salsa (your choice mild or hot)
DIRECTIONS
- Cooking spray a springform pan, a circular cake pan, or a casserole.
- Drain ground meat and onion after browning.
- Cook according to package directions after adding taco ingredients.
- Place 1 tortilla in the bottom of the baking dish and spread 1/3 of the bean mixture on top, then top with 1/3 of the meat and cheese.
- Second tortilla, half the rice, half the salsa, half the corn, and cheese.
- 3rd tortilla layer: 1/3 beans, 1/3 meat, 1/3 cheese.
- four-layer tortilla Beans, beef, corn, rice, salsa, and cheese.
- Cover and bake at 350 degrees for about 40 minutes, then uncover and bake for another 10-15 minutes. Allow for a 5-minute rest before cutting.
- If desired, serve with sour cream, sliced onion, and shredded lettuce after baking.
