Fabulous Tex-Mex casserole that's filled with ground beef, diced tomatoes and green chilies, salsa, fire roasted corn and cream of mushroom soup layered with corn tortillas and pepper jack cheese. It's topped with olives, tomatoes, green onions, cilantro and sour cream. Perfect for company or potlucks. This recipe makes two casseroles.
14oz. candiced tomatoes with green chiliesdrain off about one-quarter cup liquid
1cupmedium chunky salsa
15oz. can fire roasted corndrained
2clovesgarlicfinely minced
2tsp.chili powder
1tsp.cumin
1tsp.Nature’s Seasonings
8cupsPepper Jack cheese
1cupsour creamfor garnish
1/4cupfresh cilantrominced, for garnish
1green onionsliced, for garnish
2.25oz. canripe olivessliced and drained, for garnish
1/2cupgrape tomatoeshalved, for garnish
Instructions
Brown beef with onions, bell pepper and garlic in a large skillet over medium heat.
Use a hamburger chopper to break the ground beef down into very small pieces.
Drain grease; add chili powder, cumin and Nature's Seasonings and stir well to combine.
Add cream of mushroom soup, salsa, corn, partially drained tomatoes with diced chilies and 1 ½ cups cheese.
Spray two 9x13” glass baking dishes with cooking spray.
Layer white corn tortillas on bottom. (Layer six for each casserole dish).
Spread with beef mixture and sprinkle with cheese. (Use about 2/3 to 1 cup beef mixture and about 1/2 cup of cheese on each layer).
Repeat layers three times.
Add a little extra cheese on top of each casserole
Bake, covered with foil, at 350° for about 30 minutes or until hot and bubbly.
Remove foil and bake about 5 minutes longer.
Cut into individual portions to serve.
Garnish each serving with sour cream, cilantro, olives and tomatoes.
Notes
NOTE: I don’t measure the ingredients exactly when I layer in the casserole dish. I just eyeball it and put in the amounts that look right to me.NOTE: This makes 2 9x13” casseroles. Halve the recipe if you don't want to make this much.NOTE: You can also add drained pinto or black beans to the beef mixture, if desired.NOTE: I do not recommend freezing this casserole as tortillas usually turn slimy after thawing.