I’m excited to share this delicious and quick recipe that will add some spice to your casserole dish! Michael’s grandmother, Barbara, sent us a clipping of this recipe to try out, and we loved it. The tasty Tex-Mex Casserole recipe reminded me of nachos, enchiladas, and all the savory Mexican food I can only find in Texas. According to the article, the recipe is originally from a Weight Watchers book in which it is called “Mexican Casserole.” I’m just going to refer to it as “Tex-Mex Casserole.” I made a few modifications to the recipe. Since it was originally from Weight Watchers, a lot of the ingredients listed were the low fat variety. I did not want to sacrifice the flavor and used the regular versions of items like sour cream and cheese. You can make the casserole a lot lighter and healthier by using extra lean ground beef and low fat dairy ingredients.
1 pound ground beef
1/2 cup onion, chopped (you already know we eliminated these guys)
1/4 cup canned jalapeno slices, chopped (I just used the Old El Paso jar variety and did not bother chopping them)
2 cups fresh tomatoes, or 1 (15 oz) can Rotel
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 pkg taco seasoning mix
8 small corn tortillas (I used closer to 20!)
1 package cheddar cheese, grated
Pam cooking spray
- First, brown the meat in a skillet and preheat your oven to 350 degrees.
- While the meat is cooking, prepare your casserole dish. Grease the dish or pan with Pam or a greasing agent of your choosing. Line the bottom with the first layer of corn tortillas. I cut mine into fourths. Set the casserole aside.
- Grate your cheddar cheese and leave it out for topping your meat mixture.
- When the meat is ready, add the tomatoes, corn, jalapenos, and black beans to the ground meat. Watch your skillet come to life with a fiesta of color!
- Stir in the taco seasoning and cayenne pepper (cayenne pepper is optional, Michael and I like spice, so I added a nice amount to our skillet).
- Next, put a lid on the pan and allow all the spices and flavors to do their magic for a few minutes.
- Once everything is bubbling nicely and looks well blended, it’s time to assemble your casserole.
- Spoon half of the meat and veggie mixture onto the corn tortillas. Sprinkle with a little bit of the grated cheese.
- Add the rest of your corn tortilla pieces to form the base of the second layer, and repeat step 8 minus adding cheese. Save the rest of the cheese to add to your top layer before the last 5 minutes of baking.
- Place the casserole in your oven and bake for about 25 minutes. Sprinkle the remaining cheese on top for the last 5 minutes.
- Enjoy your Tex-Mex casserole with fresh cilantro and sour cream!