Recipe: Layered Mexican Casserole
Layered Mexican Casserole 1 lb lean ground beef 1 jar (16 oz) Old El Paso Thick n Chunky salsa 8 soft corn tortillas (6 inch), torn. (Recommendation: tear 4 in one bowl, then 4 in another bowl.) 1 can (16 oz) Old El Paso refried beans 1-1/2 cups shredded Mexican cheese blend (6 oz) 1 can (15 oz) Spanish rice 1 cup coarsely crushed tortilla chips Diced tomato, if desired Chopped green onion, if desired Sour cream, if desired Heat oven to 350F. Spray an 11x7 (2 quart) glass baking dish with cooking spray. In a 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring frequently, until thoroughly cooked. Drain. Sir in 1 cup of the salsa; heat about 2 minutes or until hot. Line baking dish with one bowl of the tortilla pieces. Stir the refried beans and remaining salsa; spoon and spread evenly over tortillas. Top with 1/2 of the meat mixture and 3/4 cup of the cheese. Layer remaining tortilla pieces over the cheese. Spoon and spread rice over tortillas