FiltersMain Ingredient Meal Type Prep Time
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All of the classic flavors of Mexican food star in this simple dish that’s the perfect solution when you want to serve a bubbling, gooey casserole alongside the burgers and dogs at your next cook out. It can also be prepared and frozen, uncooked, up to 2 weeks ahead of time.
- 2 Tbsp. olive oil
- 1 lb. ground beef (lean 90%)
- 1/2 tsp. ground cumin
- 1 tsp. dried thyme or oregano
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
- 1 cup(s) onion, diced
- 1 red bell pepper, chopped
- 1 Tbsp. minced garlic
- 1 cup(s) prepared salsa
- 28 oz. RO*TEL® (or plum) tomatoes
- 1/2 cup(s) chopped cilantro
- 1 can green chilies (4 ounce)
- 2 cup(s) corn kernels, drained
- 3 1/2 cup(s) pinto or black beans, drained
- 2 Tbsp. cornmeal, if needed to thicken
- 9 corn tortillas (6 inch)
- 8 oz. each, grated queso cotija (or cheddar) and Monterey Jack, combined
- 1 cup(s) crushed tortilla chips
- Sour cream and chopped green onion to garnish
- Pre heat oven to 350°F.
- Heat oil in large, deep sauté pan. Add beef, cumin, thyme, salt and pepper and cook to brown for 3 to 4 minutes. Add onion, garlic, bell pepper and sauté until onions are clear.
- Add ingredients, from salsa through beans and bring to a simmering boil. Add cornmeal and simmer for 5 to 10 minutes or until sauce begins to thicken.
- Remove from heat.
- Spread 1/3 of beef mixture in a 2-inch deep 13x9-inch baking dish. Overlap 4 tortillas to make a solid layer.
- Put on a layer of 1/3 of the mixed cheeses, add 1/3 of the beef mixture and top with another layer of tortillas. Top with 1/3 of cheese, then the rest of the meat. Combine remaining cheese with crumbled tortilla chips and sprinkle over top.
- Bake until sauce bubbles and top is golden and melted, about 30 minutes. Let rest 10 minutes before serving.