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Super Nacho Casserole

Recipe courtesy of Helen Morrow, Altoona

April 29, 2008
The Altoona Mirror
1 pound lean ground beef

1 package taco seasoning

1 can fat free refried beans

1 can Mexican corn, drained

1 package Mexican rice, prepared according to package directions

1 32-ounce jar of salsa (mild to hot depending on your taste)

1 large bunch (8-10) green onions, chopped

1 4-ounce can chopped black olives

3 cups shredded cheddar or Mexican blend cheese

4 cups coarsely crushed tortilla chips

In a large skillet, brown ground beef. Sprinkle with taco seasoning and follow directions on back of package. When cooked remove from heat.

Preheat oven to 350 degrees Fahrenheit.

Spray a 9-by-13 inch baking dish with baking spray. Spread 1/2 salsa over bottom of pan and top with half of the crushed tortilla chips. Spread ground beef over chips, spoon 1/2 cup salsa over meat, sprinkle with 1/2 cup cheese.

Layer drained corn over meat mixture, top with chopped onions. Layer Mexican rice over corn, spoon 1/2 cup salsa over rice and top with chopped black olives.

Spread refried beans over rice, spread 1/2 cup salsa over beans and sprinkle with 1/2 cup shredded cheese. Spread remaining crushed chips over beans and cover with foil. (Casserole may be refrigerated for 24

hours.)

Place foil-covered casserole in preheated oven and bake for 45 minutes or until heated throughout. Remove from oven and top with 1 cup of remaining salsa and sprinkle with remaining cheese.

Return to oven until cheese is melted. Remove from oven and let rest 15 minutes.

Cut into serving pieces and top with sour cream if desired.
 
 
 

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