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Mexican Casserole - The Helper Taco Casserole
This Mexican Casserole recipe is very delicious. This is for a large amount so size it down accordingly.
Ingredients:
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This Mexican Casserole recipe is very delicious. This is for a large amount so size it down accordingly.
Ingredients:
- 3 lbs ground beef or whatever ground protein you desire
- 3 Packets Taco Seasoning
- 2 tablespoons butter or margarine
- 1 green bell pepper chopped - optional
- 1 medium onion chopped
- 2 (10 oz) cans diced tomatos with green chiles (Rotel), undrained
- 1 can golden corn (not creamed) or hominy corn
- 1 (10 3/4 oz) can cream of chicken soup, undiluted
- 1 small 8 oz or less taco sauce (temp dependent on how hot you want it) or can of enchilada sauce (same heat on enchilada sauce)
- 12-18 (6 in.) corn tortillas (depending on how thick you want your tortilla layers)
- 4 Cups (16 oz) shredded cheddar cheese
- 13x9x2 baking dish
- Large skillet
- Make Taco Meat as per Directions on your taco seasoning packet and set aside
- Melt butter in a large skillet over medium heat
- Add chopped bell pepper, corn (optional) and onion and cook stirring constantly until tender crisp
- Remove from heat and stir in meat, diced tomatoes and chiles (rotel), enchilada sauce and/or taco sauce and soup
- You will need a pretty good sized pot or pan to fit everything once it is mixed
- Place one third of the Tortilla Quarters in the bottom of a lightly greased 13x9x2 baking dish
- Top with 1/3 of the taco mixture, and sprinkle evenly with 1/3 of the shredded cheese
- Repeat layers twice reserving the last third of the cheese
- Bake at 350 degrees for 40 minutes uncovered
- Remove from oven and sprinkle on reserve 2/3 cup of cheese and bake uncovered for an additional 5 minutes
- Let stand at least 5 minutes before serving
- Makes 8 to 10 Servings.
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