This Taco Casserole Recipe is a family favorite dinner that never gets old. A super simple Mexican casserole filled with ground beef, corn, tortillas and cheese.
Servings 6 servings
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef (93/7)
- 1/2 cup fresh corn cut from
- 4.5 oz mild green chiles (1 small can)
- 1 oz taco seasoning 1 packet, about 2 1/2 tablespoons
- 1/2 cup water
- 4 flour tortillas use the medium fajita size
- 1 cup cooked white rice
- 2 cups grated cheddar cheese
- 10 oz mild red enchilada sauce 1 small can
- any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..
Preheat oven to 350 degrees.
In a large skillet, heat olive oil over medium high heat. Add ground beef and break apart as it cooks. Optional step: Drain meat if desired and place back into hot pan. Add in corn, green chiles, taco seasoning and water. Stir and bring to boil. After about 3 minutes, water should have mostly evaporated and you should be left with a moist meat filling.
Lightly spray a 11x7 baking dish with nonstick cooking spray. Spread about 3 tablespoons enchilada sauce in the bottom of the pan. Place two whole tortillas in the bottom of the pan. Sprinkle about 1/2 cup of cheese onto the tortillas. Add the rice, the entire meat mixture and top with 1 cup grated cheese. Pour over half of the remaining enchilada sauce. Top with two tortillas, tucking in the edges. Top with remaining sauce and 1/2 cup cheese.
Bake covered with foil for 30 minutes. Optional step: remove the foil and bake another 10 minutes to brown the top (or just broil for 2-3 minutes). Remove from oven and cool 10 minutes before cutting and serving.
Serve with any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..
Calories: 619kcal | Carbohydrates: 28g | Protein: 32g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 1312mg | Potassium: 416mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1158IU | Vitamin C: 6mg | Calcium: 316mg | Iron: 4mg