Mexican-Style Beef Casserole
Layered corn tortilla casserole with seasoned ground beef, sour cream spread, frozen spinach and Monterey Jack cheese. Bold flavors in a make-ahead Mexican bake.
MexicanBeefIntermediate50 minBy Northstar
Ingredients
Servings
8
- 1 0.5 lb lean ground beef
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 1 cup chopped tomatoes or 8-oz can tomato sauce
- 0.3 cup chile sauce
- 0 salt and freshly ground pepper to taste
- 12 each corn tortillas, cut into quarters
- 0.5 cup red taco sauce
- 3 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 20 oz frozen chopped spinach, thawed and well drained (two 10-oz packages)
Instructions
- 1
Preheat oven to 375°F.
- 2
In large skillet brown the beef; drain and set aside. Add oil and sauté onion until golden.
- 3
Return beef to skillet; add tomatoes, chili sauce, salt and pepper.
- 4
Dip tortilla quarters in taco sauce covering both sides. Cover bottom of buttered 3-quart casserole with half the tortillas.
- 5
Spread beef mixture over tortillas. Sprinkle with 1½ cups cheese. Layer remaining tortillas; spread with sour cream.
- 6
Sprinkle on spinach; top with remaining cheese. Bake covered 30 minutes, uncovering for last 15 minutes.
Tags
beefspinachcasseroletortillaMexican