Layered Mexican Casserole

Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!

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Servings 6

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( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 33%

3 Stars

2 Stars 22%

1 Stars

Member Reviews ( 5 )

66df3b11-c233-4f07-b171-a85281cca9c4

ingredients 7
Prep Time 20 min
Total Time 60 min

Ingredients

1: lb lean (at least 80%) ground beef

1: jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

8: corn tortillas (6 inch)

1: can (16 oz) Old El Paso® refried beans

1 1/2: cups shredded Mexican cheese blend (6 oz)

1: can (15 oz) Spanish rice

1: cup coarsely crushed tortilla chips

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
2 Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
3 Bake 30 to 40 minutes or until hot in center and bubbling along sides.

EXPERT TIPS

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Expert Tips

Look for cans of Spanish rice in the section with Mexican/Hispanic items. If canned Spanish rice is not available, cook an envelope of Spanish rice mix and use about 1 3/4 cups of the rice.

Serve this hearty Tex-Mex casserole with your favorite taco toppers--shredded lettuce, chopped tomato or avocado, sour cream or taco sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 80mg; 80%;
Sodium: 1150mg; 1150%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 7g 7% Sugars 6g 6% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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RuthB291

report Posted Feb. 19, 2013 8:35 PM

I made this recipe and it was delicious. However I did add a little water and it needed it. I didn't add it to the second one and it was really dry. So I suggest adding a little water. I used corn tortillas on the bottom and they were great.

vella1

report Posted Aug. 5, 2011 11:09 AM

I made this for my "mexican food lover" family and it was a hit although the tortillas got a little tough around the top and outside of the casserole... Used an 8X11 casserole with flour tortillas.....I think it needs a little more moisture in the filling but as a whole.....pretty good.

vella1

report Posted Aug. 1, 2011 6:39 PM

Looks like Berber needs to reread the recipe....crushed tortillas go on the top and line corn tortillas on the bottom. I do agree that the flour tortillas would probably be better and that is what I plan to do.

Berber

report Posted Jul. 17, 2011 2:39 PM

It sounds like Monica from LV may have used an incorrect ingredient on the bottom. The recipe calls for crushed tortilla chips not corn tortillas. I haven't made it yet, but it sounds really good and also with adding the taco seasoning as Monica did.

Monica from Las Vegas

report Posted Mar. 2, 2010 10:18 PM

Would have given it 5 stars but the corn tortillas on the bottom were pretty hard when eating. My mom suggested putting flour tortillas on the bottom layer next time rather than corn tortillas so I will try that next time. I also added taco seasoning to the hamburger to add some more flavor. I will definitely make it again! My husband loved it too!