MEXICAN CASSEROLE BAKE

Mexican Casserole Bake

Makes one 9x13 baking dish

Ingredients

• 1 Onion, diced

• 2 medium Garlic Cloves, minced

• 1 lb Ground Beef, 93%

• 1 TbspTaco Seasoning 

• 10 ounce can of Rotel Diced Tomatoes Mild

• 2 -10 ounce cans of Enchilada Sauce 

• 15 ounce can of Black Beans, drained & rinsed  

• 16 ounce bag of frozen, fire roasted corn (or shoepeg corn if you can’t find it)

• 3 c Shredded Mexican Blend Cheese

• 9 ¼ ounce Bag of Corn Chips, preferred brand Fritos

• 7 ounce box of Mexican Rice, cooked according to box directions 

• 1 Tsp Salt

• ½ Tsp Black Pepper

• 2 Tbsp Extra Virgin Olive Oil

Directions

Preheat the oven to 350°F

1. Start cooking the boxed rice according to box directions.

2. While rice is cooking, use a large pan and over medium heat add the olive oil, once the oil is shimmering add the diced onion, ½ tsp salt & ¼ tsp black pepper and saute until the onions are translucent for about 5-6 minutes. Add the garlic and stir for 30 seconds.

3. Add the ground beef to the pan, season with ½ tsp salt & ¼ tsp pepper.  Break up the meat & cook until you no longer see any pink.  Add taco seasoning and mix until it is fully incorporated.  Let simmer for 3 minutes.  

4. Add rotel diced tomatoes, 2 cans enchilada sauce, black beans & half of the bag of frozen corn to the pan, stir to combine.  Let meat & bean mixture simmer until beans & corn are hot. Taste the mixture and add more salt and pepper to taste if needed.

5. In your baking dish, add all the rice as the bottom layer.  Add ½ of the meat & bean mixture, then layer 1 c of cheese over the top, then add the remaining meat & beans and then layer another 1 c of cheese over the top.

   ***You may stop here, cover with plastic wrap & leave in the fridge until it’s time to bake or cover with plastic wrap & foil and freeze***

6. If your casserole is warm, skip ahead to step #7.  If your casserole was refrigerated, place it on the counter for 20 minutes to get room temp.  If frozen, it should defrost completely in the refrigerator.  Bake for 35 minutes, until warmed through. Then proceed to step #7

7. Add corn chips to top, enough to cover the top completely.  Cover with the remaining 1 c cheese.  Bake for 10 minutes or until the cheese has melted.

8. Broil until the cheese is golden brown & Enjoy!