Mexican Casserole
Think of all the traditional ingredients for a Mexican dish and throw them in a casserole. This is a great recipe for leftovers or large groups. It's an easy one, but all the chopping and vegetable roasting bring the recipe time up to about an hour.
Ingredients
- 2 red bell peppers
- 2 green bell peppers
- 2 jalapeño or 2 chipotle peppers
- 1 red onion
- 2 11 oz cans of summer crisp corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
- salt to taste
- 2 cups Mexican cheese
- 12 corn tortillas
- 1 can refried beans
- 2 10 oz cans red enchilada sauce
- 1 lb ground beef
- 1 packet taco seasoning
- cilantro guacamole, or sour cream for topping
Instructions
- Make taco meat with the ground beef and taco seasoning. While the meat is cooking, continue.
- Dice all the peppers and onions.
- Heat a large pan on high heat and add some olive oil
- Throw all the peppers, onions, and corn in the pan and mix in cumin, chili powder, and salt. Roast the vegatables until they start browning. This may take a little while.
- While everything is cooking, prepare the baking dish and other ingredients.
- Cut the tortillas into strips.
- Put the refried beans in a bowl and mix with a little water to make it easier to spread.
- Preheat the oven to 400 degrees.
- Grease the bottom of a 9x13 glass baking dish.
- Spread a little enchilada sauce on the bottom of the dish.
- Spread half the tortilla strips out on the bottom of the dish.
- Spread all of the refried beans on the tortilla strips in the dish.
- In this order, spread the stuff in the dish: half the roasted vegetables, all the taco meat, half the enchilada sauce, half the cheese. Then finish with the remaining tortilla strips, veggies, sauce, and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Serve with guacamole, cilantro, and sour cream.
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