Do you ever have those days where you are so tired and you really, really don't want to make dinner and you really, really don't want to go to the store to get what you need to make dinner? Today was one of those days for me. We spent a lot of time out in the backyard today cleaning it up and getting it ready for BBQ weather (which is right around the corner!) and I was really in no mood to mess with dinner tonight. I decided to throw something together with what we already had in the cabinets and that is how this Mexican Casserole was born. What began as a last resort type of meal actually became something quite delicious and both my husband and daughter agreed that we would be making this again and again!
Also, on a side note... you can see that I have some green onions on top of this Mexican Casserole, correct? Well, did you know that you can grow your own green onions right in your house without any soil or any mess? Thanks to the wonderful world of Pinterest, I now have my very own green onions growing right in my window! All you need to do is chop your green onions about 2" up from the roots and place them in a container (like a cup) with the water coming about halfway up the onions. Make sure you change the water every day and keep it nice and clean! In just one day you will see them growing and feel an overwhelming sense of accomplishment! :)
Mexican Casserole Recipe: |Print Recipe|
12 corn tortillas (cut in half)
2 pounds ground beef
16 ounces cheddar cheese (shredded)
1 28oz can red enchilada sauce
Taco seasoning (either homemade or package!)
Garnish: green onions, onions, salsa
Preheat oven to 375 degrees.
In a skillet, cook ground beef until completely browned and cooked through. Over medium heat, add desired amount of taco seasoning and about 1/4 cup of water and cook for about 2-3 minutes or until most of the water has disappeared.
In a 9"x13" baking dish place about 1/4 cup of enchilada sauce and spread over the bottom of the pan. Place 6 tortilla halves side by side in the sauce. Add 1/3 of the meat mixture over the tortillas and top with 1/4 of the remaining enchilada sauce. Sprinkle 1/4 of the cheese over the meat. Place 6 more tortilla halves on top of the meat.
Repeat layers, ending with the tortilla, sauce and cheese on the top.
Bake in oven for 35-40 minutes or until cheese is melted and casserole is bubbly.
Garnish with a dollop of sour cream, some green onions or whatever else you like!