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Mexirole (Mexican Casserole)
Okay, so everyone probably has some generic, Tex-Mex casserole dish of some sort. They're not fancy (ergo, 'casserole'), but they are tasty. And they hold up well as leftovers.
That's all this is. A record of my gringo-fied, Mexican-esq baked meal. Enjoy, mi amigos.
- 1 medium onion, diced
- 1 lb. ground beef, turkey, or vegan substitute
- 1 pkg taco seasonings
- 2/3 c. water
- 1 (14 oz) can enchilada sauce, divided x3
- 1 (15 oz) can refried beans
- 2 c. shredded Cheddar cheese, divided
- 7 flour tortillas
- cooking spray (like Pam®)
- optional accessories: shredded lettuce, diced tomatoes, sour cream, corn chips, and salsa
- Preheat oven to 350º.
- Sauté onion in a skillet over medium heat. Add ground meat; brown, then drain the grease. Stir in package of seasoning and 2/3 c. water; cook for 5-7 minutes. Set aside.
- Spray a 8x11" baking dish with cooking spray. Pour 1/3 enchilada sauce on the bottom of the pan. Cover with 2 tortillas. Spoon half of the beef mixture over the tortillas, and spoon another third of the sauce over the beef. Place 2 tortillas over this and cover with the refried beans and half the cheese. Cover with remaining 3 tortillas, beef, enchilada sauce, and cheese.
- Bake uncovered for 35 minutes. Let cool for 10 minutes before serving.
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