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Layered Mexican Tortilla Casserole

Written By: kittencal on February 5, 2010 No Comment

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Taken from my “Favorites” file!

Servings 8-10

Ingredients:

1-1/2 pounds ground beef

1 medium onion, chopped

6  garlic cloves, minced

1 teaspoon crushed chili flakes, optional or adjust to heat level

2 cups salsa

1 (16-ounce) can refried beans

1 (15-ounce) can black beans, rinced and drained

1 (10-ounce) can Old El Paso enchilada sauce (use hot or regular, I prefer the hot)

1 (4-ounce) can chopped green chilies

1 envelope taco seasoning mix, mild or spicy

salt and fresh ground black pepper, to taste

6 (10-inch) flour tortillas

3 cups shredded cheddar cheese, divided (or use a Mexican blend shredded cheese, can use more cheese if desired)

2-1/2 cups crushed tortilla chips (can use more or less)

sliced ripe black olives, chopped tomatoes, sour cream, optional

Instructions:————————————

Grease a 13 x 9-inch baking dish.

In a large skillet cook the ground beef with onion until no longer pink; drain fat, then continue cooking until the meat is browned (adding in the garlic and chili flakes the last 2 minutes of cooking time, the meat may take about 10-12 minutes to brown).

Stir in salsa, refried beans, black beans, enchilada sauce, green chilies and taco seasoning; stir over low heat for about 8 minutes or until heated through and well combined.

Season with salt and pepper to taste.

Spread about 1 cup of the beef mixture into the bottom of prepared baking dish (you only need a thin layer of sauce on the bottom).

Layer with 2 tortillas, a third of the meat mixture, then 1 cup of shredded cheddar cheese.

Repeat layers another time, then top with remaining tortillas and meat mixture.

Cover and bake in a preheat 375 degree F (bottom oven rack) for 30 minutes.

Uncover and sprinkle the remaining 1 cup cheddar cheese and the crushed tortilla chips on top then return to oven to melt (about 5 minutes).

Slice then serve with olives, chopped tomatoes and sour cream if desired.

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