Monday, May 17, 2010

Mexican Casserole

If you are a Mexican food connoisseur (and yes, I did have to look up the spelling for that. Don't judge me...) as I claim to be, you should try this recipe. So, yes--it is still faux Mexican. But totally delicious and closer than most "Mexican" dishes (I'm pretty sure it's the cilantro that makes it). We made this over the weekend, and it is definitely being added to the rotation, especially since it's really easy and pretty healthy, if you use the extra lean beef as we did. Here is the recipe:

1 lb lean ground beef
2 cups salsa (we used Newman's Own)
1 16oz can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream (we decided this would be reduced to between 1 and 1.5 cups in the future)
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/2 cup chopped fresh cilantro
2 cups shredded cheddar cheese

Preheat oven to 350.
In a large skillet, brown the beef. Stir in salsa, reduce heat, and simmer until liquid is absorbed (about 10 minutes, depending on how thick your salsa is). Stir in beans, and heat through. Spray a 9x13 baking pan with cooking spray. Spread crushed chips in a layer on the bottom; then add ground beef mixture. Spread sour cream on top. Top with onion, tomato, cilantro, and cheese. Bake for 30 minutes or until bubbly.

Recipe found here.