Layered Mexican Casserole

(7)
  4 reviews

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

Directions

  1. 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. 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. 3 Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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