Mexican Casserole

Our girls are young but we are still a house with 4 people. We eat a lot so when I shop I try to be frugal but I don’t want to compromise on food quality or taste. So to sum it up I want healthy, cheap, fast, and tasty meals and I believe that this recipe fits into all those categories. Try this Mexican casserole dish with original ingredient and also my new version created for those sensitive to gluten and dairy!

What kid doesn’t love Mexican food? If you have not fed your toddler black beans yet do it! They are so cheap and very good for you. This meal can be made ahead of time or you can use leftovers. Mine changes every time I make it because I will add new ingredients when I have them in the house. You can make this with either chicken (leftovers work too) or beef. Both are really great! If it is summer or you have some tomatoes in the house cut them up instead of using the Rotel. I had bought some earlier in the week and cut up 2 for this dish and 1 for our guacamole. 

Original Mexican Casserole:
1 pound ground beef
Onion – diced
Corn – can or frozen
Black Beans (either whole or refried work)
Rotel mild diced tomatoes (I did not have any when I made this so it is optional)
Taco Seasoning
Tortilla Chips
Cheese

Directions: 

• Quantities are based on your preference. I normally use 1/2 an onion, a can of corn and beans, and probably 3 cups of cheese.
• First up brown your ground beef with the onion. After cooking it through add taco seasoning with a bit of water. 
• After the taco seasoning has had time to cook with the hamburger add the can of Rotel (I only drain about 1/2 the water). Drain the can of corn and add. If frozen corn is on special I will use that too and just throw in pan frozen. If you are adding whole black beans rinse and add now but if you are using refried wait until the end to put on top of meat. That’s it!
• Are you a lucky duck and have a have a big skillet you can put in the oven? Well use that and this is a 1 pan meal (yay) otherwise transfer to a 13×9.
• Now is the time to spread refried beans if you were using them and then add 1/2 of the cheese and crumble chips over the top.
• Heat at 350 for about 20 minutes and then add the rest of your cheese and pop in for an additional 5-10 minutes to melt.

Here is the finished product. Add a dollop of sour cream if that is your thing and eat up!

My girls love this Mexican Casserole recipe. I make it pretty mild for them and then add a spicy salsa to mine instead of sour cream. This particular night I was craving guacamole so I made that to go with it. I love homemade guacamole! Yum! I cut up a cantaloupe and that was supper! How easy right? My neighbor told me a tip when cooking refried beans. She said to put them in a frying pan with some onion and it will bring all the flavor out of them. I have not tried it yet but I will the next time we use them. So what is on your menu for supper tonight?

Try my new updated version below!

Mexican Casserole – Gluten and Diary Free!

Ingredients:

• ! rotisserie chicken, shredded into small pieces
• 1 can of Siete Queso Blanco
• 1 4oz can of diced green chiles
• 1 can of rotel
• 1 small jalapeno, seeded and diced
• 1 8oz can of black beans, rinsed
• 1 package of Siete Almond Flour Tortillas, shredded in to small pieces

Directions:

Put all ingredients into a small casserole dish, stir together and bake at 350 for 30 minutes. It could not be any easier!

Try our other related recipes:

• Carne Asada Fajita
• Chicken Mole Enchilada

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