Welcome to Monday! Ryan and I returned from a whirlwind of a trip to San Diego. It was full of good weather, good food and we had the opportunity to spend the weekend getting to know amazing people who are rallying around an even more amazing organization. More on that later…
Today, I’m back in the saddle with menu planning, laundry, grocery shopping and organizing our calendar for the week! So it’s a perfect night for our family favorite, Mexican Casserole! This is one of my oldest recipes that has stood the test of time, both in flavor and ease!
This recipe usually makes its way into my weekly meal rotation because it’s an easy go-to weeknight supper! I know you’ll love it as much as we do!
Enjoy! xoxo
Mexican Casserole
This is a family favorite that is super easy to whip up for a weeknight dinner! Plus, it is gluten-free!
Ingredients
- 2 lbs ground beef
- 1 15 oz can black beans, drained and rinsed
- 2 14.5 oz diced tomatoes with chiles
- 1 cup sour cream
- 2 cups cheddar cheese, grated
- corn tortillas (can also use tortilla chips, it's a good way to get rid of end-of-bag crushed chips!)
- 2 tsp kosher salt
- 1 tsp ground pepper
Instructions
- Preheat oven to 350 degrees.
- Brown beef in a large skillet. Drain grease.
- Add beans, tomatoes, sour cream, salt and pepper to skillet. Mix well and heat thoroughly.
- Grease a 9 x 13 inch baking dish and line with tortillas. (I split each tortilla in half and fit the straight edge against the edges of pan).
- Layer on top of tortillas, half of the meat mixture, another row of tortillas, then remainder of meat mixture. Top with grated cheese.
- Bake uncovered at 350 degrees for 30 minutes, til bubbling.
Notes
Serve with your favorite mexican toppings: shredded lettuce, sliced avocado, sour cream, hot sauce, sliced jalapenos and more tortilla chips!
