Mexican Casserole

Mexican Casserole

This is our Mexican Casserole recipe that we came up with by using leftovers from a taco bar.

Mexican Casserole

Ingredients:

Tortilla Chips – Couple of handfuls

Corn Tortillas – about 12

Carne Asada (About 2 lbs.).  We purchased ours already pre-seasoned, but feel free to add a packet of taco seasoning if you would like.

8 0z. can refried beans

8 oz. can Spanish Rice (or the box mix)

16 oz. Ricotta cheese

16 oz. Shredded Cheese (your choice)

8 oz. Chunky Salsa, 2 cans Rotel, or diced Roma tomatoes. You could use 1 of the 3 items or all 3.  We chose the 2 can of Rotel drained.

Sour Cream for the top

Cilantro.

1 onion (diced)

1 green bell pepper (diced) Tip: If you dice your own. How to dice a green pepper

Jalapenos (optional)

Directions:

Cook the carne Asada in a skillet with the diced onions, peppers, a few shots of olive oil, and set aside. (We use our cast iron skillet religiously, so that was our tool of choice).

Next, begin spraying your pan, and lay down several corn tortillas to cover the bottom.  Next, layer the refried beans, carne asada, ricotta cheese, shredded cheese, Rotel, and repeat. (You should be able to get about two layers out of the ingredients)

Once you have used all the ingredients, crumble the two handfuls of tortilla chips, and sprinkle cheese over the top.  Bake at 350 degrees for about 30 minutes, or until it is cooked through.

Top with Sour cream, shredded lettuce, and cilantro.

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These ingredients were leftovers, and we only purchased a few more items.  You can used more of less of any of the ingredients. Hope you enjoy our version of Mexican Casserole!

Best of Luck!

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