Wednesday, February 17, 2010

Mexican Casserole- Using Leftover Taco Meat

 Taco night is pretty common in my house and we always have leftover taco meat in the fridge or freezer.  This casserole is a perfect way to use it up.  Sometimes I add frozen corn to the mix, but I forgot to do that today.  This is not a diet friendly meal, however it's inexpensive, uses up leftovers, and feeds 6-8 people!  These days, I'm lovin' meals like this!  Enjoy!

Mexican Casserole


1 (14-15 oz) bag of tortilla chips, crushed
1/2 cup shredded Jack cheese
2 cups leftover taco meat  
1 cup salsa
1 (14.5 oz) can of black beans 
1 (14.5 oz) can stewed sliced tomatoes
1 1/2 cups sour cream
1 1/2 cups shredded Mexican blend cheese
Cooking Spray


Preheat oven to 350 degrees.  Spray a 13x9 baking dish with cooking spray.   Spread half the crushed chips on the bottom of the pan.  Sprinkle with the Jack cheese.

In a large skillet, heat the taco meat, salsa, black beans, and stewed tomatoes over medium until heated through.   Spread meat mixture over chips and jack cheese.  Spread sour cream over meat mixture, then top with Mexican shredded cheese.  Top with remaining crushed tortilla chips.  Bake for 30-40 minutes until heated through.   Serve over lettuce and tomato, with extra salsa on top, if desired. 

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