I think I’ve mentioned this several times on the blog before, but…we LOVE Mexican food! Seriously, in any form — rolled up in a burrito, stuffed in a taco shell, sizzling fajitas — we love it all. Casseroles like this one might not be considered authentic Mexican, but nobody cares as long as it tastes good!
I love that casseroles are an entire meal by themselves, and i don’t really have to worry about side dishes. I may occasionally do a salad or maybe some tortilla chips as a side, but it’s definitely not anything I have to plan for or cook. And THIS casserole has everything you’d want in a Mexican dish. Beef, corn, cheese, tomatoes, beans, sour cream, jalapenos…mmmmmm I’m making myself hungry again.
Not only are casseroles stand-alone meals, they also are typically pretty simple to make, and this one is no exception. You’ll need about 20 minutes of prep time and then 30 minutes of bake time, and then your family will DIG IN and ask you to make this over and over!
- 1 lb extra lean ground beef
- 1 medium onion, chopped
- 1 can corn kernels, drained
- 1 can black beans, rinsed and drained
- 1 pkg taco seasoning
- 8 corn tortillas
- 3/4 cup sour cream (light works fine)
- 2 cans Rotel tomatoes with green chiles, drained
- 1/3 cup shredded Mexican cheese blend
- Sliced jalapeño peppers (optional)
- Preheat oven to 350 degrees F.
- Brown ground beef and onions in a large skillet until beef is no longer pink. Drain grease.
- Add corn, beans, tomatoes, and taco seasoning. Simmer for 5 minutes.
- Place 4 tortillas on the bottom of a sprayed 9x13 baking dish. Spoon half of the beef mixture on top. Spread sour cream over beef. Then layer the remaining 4 tortillas and top with the rest of the beef mixture.
- Bake for 25 minutes. Remove from oven, sprinkle with cheese and top with (optional) jalapeños. Bake for 5 more minutes.