Quick Mexican Casserole

Carol Williams-Deacon


1 lb. cooked/shredded pork shoulder or 1 lb. ground beef

1 red onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

1 teaspoon of grill seasoning or steak seasoning

2 cups Roasted Tomato Salsa

1 (16 oz.) can chili beans, drained

8 oz. frozen super sweet kernel corn

1 serrano pepper or pickled jalapenos, diced and to taste

3 cups tortilla chips, crushed 

1 cup sour cream, light or regular

1 (2 oz) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomatoes, diced 

2 cups shredded cheese, Cheddar or favorite cheese blend

Salt & Pepper, to taste

Preheat oven to 350 degrees.

In a large skillet saute onion, garlic and pepper until soft.  Add beef and grill/steak seasoning and brown until cooked through or if using pork, add to pan and heat through. Stir in salsa and simmer 15 minutes until combined. Stir in beans and corn and simmer another 6-8 minutes.  Taste for seasoning and add any additions such as diced serrano or pickled jalapenos, diced.

Spray a 9X13 baking dish with cooking spray.  Spread crushed tortillas to cover the entire bottom of dish. Spoon meat mixture over the chips then spread the sour cream over the meat mixture. Spread olives, tomatoes and onions over the sour cream. Top with shredded cheese.

Bake for 30 minutes or until cheese is bubbly.  Serve immediately.


Article originally appeared on Carol's Cookery (http://www.carolscookery.com/).
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