Mexican casserole: Dinner

March 10, 2010

I admit that this is a recipe I made up myself. Years ago, when Josh and I were first dating we used to buy a kit in the refrigerator section that made the best Mexican casserole. Although, since they discontinued making it, perhaps we were the only ones who thought so. But we so often talk about that Mexican casserole, and I’ve never successfully found a recipe that seemed similar enough for me, so I made one up. We like it (though Josh would prefer I leave the Pinto beans out to which I say…oh well. Ha!) Also, this recipe is super easy and can be prepared and on the table in under an hour.

Mexican Casserole:


2 lbs hamburger/ground beef

Taco seasoning (one or two packages, your choice)

1 can Rotel tomatoes

1 can Pinto beans

1 can chopped/diced green chiles, drained

1 jar queso (or a can of nacho cheese soup)

1 can sliced black olives

1 2-cup bag of mexican cheese or cheddar cheese

4 burrito size tortillas

1. Fry the hamburger thoroughly. While you’re doing that, preheat the oven to 375 degrees.

2. Once hamburger is fried, add to it taco seasoning (no need for the water), a can of Rotel tomatoes (or just petite diced tomatoes, if you prefer less spicy…but why would you?), 1 can Pinto beans (again, optional), 1 can chopped green chiles, and the jar of queso or can of nacho cheese soup. Heat through.

3. Spray a casserole dish (I used my enamel cast iron heavy oven instead) with Pam. In the bottom, put 1/2 cup of the mixture. It won’t cover it, just spread it around, it’s to keep the first layer of tortilla from sticking to the bottom. So go ahead and put that tortilla down. Now, dividing the mixture into thirds, put 1/3 of mixture down, sprinkle with olives, put down a tortilla and repeat. End with a tortilla on top and cover with cheese and sprinkle last of black olives on top.

4. Bake the casserole, uncovered, for approximately 30 minutes. Turn it on broil for the last few minutes to get the cheese just right. Remove from oven and let sit for 5 to 10 minutes. Slice like a pie and serve. The end.

Can be served with corn bread, a salad, Spanish rice or nothing at all if you’re lazy like me.

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