Layered mexicali casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 16 | ounces | Rosarita refried beans |
| 15 | ounces | Hunts' tomato sauce special |
| 1¼ | ounce | Taco seasoning mix |
| 6 | 8\" flour tortilla | |
| 14½ | ounce | Hunt's choice-cut tomatoes |
| ¾ | cup | Green onion; sliced |
| 4 | ounces | Rosarita diced green chiles |
| 2¼ | ounce | Sliced ripe olives; drained |
| 4 | cups | Cheddar cheese; shredded |
| Sour cream and avocado slice | ||
Directions
In large skillet, brown ground beef; drain. Stir in beans, tomato sauce and taco seasoning. Bring to a boil; reduce heat and simmer 15 min. In lightly greased 13x9x2" baking dish, place 2 tortillas side by side on bottom of dish. Spread ⅓ of the meat mixture over tortillas and sprinkle with ⅓ of each of the tomatoes, green onions, chilies, olives and cheese. Repeat layers twice, ending with cheese. Bake at 350F for 40 min. Let stand 10 min. before serving. Garnish each serving with sour cream and an avocado slice, if desired.
Posted to MC-Recipe Digest by Cynthea <Cynthea@...> on Mar 25, 1998