Wednesday, June 3, 2009

Mexican Casserole

I found this recipe on a couple of years ago and it quickly became one of our favorites. I probably make this dish at least once every other month (probably closer to once every 6 weeks or so) and it is one of my comfort foods.

I dont have a picture because last night my husband made it and since it is close I was on the couch, nursing the baby, with my laptop on my free side working so couldn't quite get the camera within reach to snap a photo, but casseroles don't photograph well in general so I figure it's fine. Take my word though, this is very yummy!

Mexican Casserole
adapted from

1 lb lean ground beef
1 medium onion, diced
1 packet taco seasoning
1 can cream of mushroom soup
1 can diced tomatoes with green chiles, drained
1 package Uncle Ben's ready rice - Whole Grain santa fe flavor
Tostitos, crushed
Taco seasoned shredded cheese
Other desired taco toppings - we use just sour cream but you could use guacamole if you like it too.

1. Preheat oven to 350F
2. Brown meat in skillet. Near end of browning add in onion and cook until translucent. Drain off fat.
3. Add in taco seasoning and mix well. Add in bag of rice and then cream of mushroom soup and tomatoes and mix well.
4. Add layer of crushed tostitos to the bottom of a 9x13 glass baking dish. Top with half of the meat mixture. Then add another layer of crushed tostitos and top with remaining meat mixture. Put taco cheese over top the whole thing and cover pan with aluminum foil.
5. Bake for 20 to 30 minutes until cheese is melted.
6. Serve with sour cream on top.


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