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Layered Mexican Beef Casserole Recipe
Ah, casseroles. Often dreaded by children, the casserole is actually an incredibly versatile concept. These one-dish wonders appear in cuisines all over the world. They are simple to prepare and can be a clever way to use up leftovers, an economical dish to feed your family on a budget or something truly wonderful.
In Mexico, casseroles also make regular appearances at the dinner table and this quick and easy layered Mexican casserole recipe is one which will have your family asking "can we have casserole again?" instead of the usual "casserole AGAIN?" This layered Mexican casserole is no ordinary casserole because of its typical Mexican flavors and ingredients. The casserole begins with a tortilla chip layer and is followed with a beef layer and finally some delicious cheese on top. The sliced olives finish the casserole off in style and the tomatoes, avocado and lettuce garnish is ideal for this.
A savory combination of beef, tangy enchilada sauce, tortilla chips and sharp cheddar, this layered Mexican casserole is a kid-friendly dish, although you can impress your adult guests by calling it "deconstructed tacos" if you're so inclined. Either way, this is a quick and easy casserole, which will disappear fast at dinnertime.
Layered Mexican Casserole
Ingredients -
1 lb ground beef
16 oz (1 can) refried beans (pinto, black or red are all excellent)
1 cup sharp cheddar, grated
8-10 oz tortilla chips - thick, unsalted chips are best, but you can substitute with what is on hand
8 oz red or green enchilada sauce
1 medium size white onion, diced
1 jalapeno pepper, minced (optional)
2-3 tbsp sliced black olives (optional)
⅓ cup water
Avocado slices and chopped tomato and lettuce, for garnish
Preparation:
Preheat your oven to 400 degrees and sauté the ground beef, onion and jalapeno (if using) in a skillet until the meat has browned and firmed up, about 5-6 minutes, breaking the meat into small pieces as you go.
Add the enchilada sauce, beans and water (a little at a time), stirring well and cooking another few minutes until the mixture nears a boil.
Remove from heat and coarsely break the tortilla chips (a few blows to the bag from a mallet or meat tenderizer work well), lining the bottom of a glass baking dish with them - a 12x8 dish is about right for this recipe.
Top with the meat and sauce mixture and grated cheese, along with sliced olives if desired and bake for 15-20 minutes or until the cheese bubbles and has begun to brown.
Allow the casserole to set and cool slightly for 2-3 minutes and serve with avocado, lettuce, and tomatoes.
(Serves 4)
