Often when someone mentions a particular food or recipe, I immediately get a craving for it and can hardly get it out of my head. This is what happened yesterday, when a friend mentioned she was making a casserOLÉ! Much hilarity ensued as we discussed possible Mexican casserole options.
I came across two recipes that sounded easy and quick, and basically combined the two: the "Fiesta Taco Casserole" from Betty Crocker and McCormick's "Taco Casserole." Mine came out looking like this, but I didn't beautify the casserole dish with carefully arranged tortilla chips along the edge ...
1.5 lb lean ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 can (11 ounces) Mexican-style corn or whole kernel corn (I actually didn't drain it
Thick or chunky-style salsa (recipe called for a cup - I just eyeballed it)
1 package taco seasoning mix
Coarsely broken tortilla chips
Shredded Mexican-style cheese
Tortilla chips or Fritos
Canned diced tomatoes with chilies (Rotel or similar)
1. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, beans, corn and approximately cup salsa. Bring to boil. Reduce heat to low; simmer 5 minutes.
2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with (drained) tomatoes and cheese.
3. Bake 5 to 10 minutes or until cheese is melted. Arrange tortilla chips around edge of casserole, if desired. Serve, topping with lettuce, additional salsa, sour cream and extra tortilla chips or Fritos.