Mexican Casserole
KCAL: 639 Protein: 31g Carbs: 32g Fat: 43g Fiber: 2g
Credit: Relke Fitness
Ingredients
- 1 pound lean ground beef
- 2 cups of your favorite salsa (for us the hotter the better)
- 1 16oz can of chili beans, drained
- 3 cups of tortilla chips ( then crush them)
- 2 cups of sour cream
- 2 fresh jalapenos sliced. seeds in for max heat, out for a milder flavour
- 1/2 cup chopped fresh tomatoes
- 2 cups shredded Tex-Mex style cheese
Directions
- Preheat your smoker, BBQ, or oven to 350°C
- In a large skillet over medium high heat cook the ground beef until no longer pink inside
- Stir in salsa and reduce heat. Simmer for approximately 20 minutes or until all of the liquid has been absorbed
- Stir in chili beans and just heat though, 2-3 min
- Spray a 12″ cast-iron frying pan with cooking spray and evenly spread the crushed tortillas out on the bottom of the pan. If you don’t have a cast-iron pan than a 9×13 baking dish will do just fine
- Spoon the beef over the chips, and then spread the sour cream over the beef. It’s just like icing a cake lol
- Arrange your sliced jalapenos on top of the sour cream and then sprinkle your tomatoes on top. Finally, cover with cheese
- Bake for 30 minutes
- Let the casserole rest in the pan for several minutes. This allows it to set-up a little bit and will make it much easier for serving.
Don’t be afraid to add some of your other favorite “nacho” type ingredients to this dish. After the sour cream goes on you could also add 1/2 a cup of green onions, or one 2oz can of sliced black olives (drained of course). I have shown you how I like to make it, but please try it with the veggies you like and then let me know how it turned out in the comment section. Enjoy!!
Where to eat and what to cook in the amazing world that is the food scene in Winnipeg 