A Family Favorite: Mexican Casserole!

This is a regular dish in my house, and it’s a great way of sneaking vegetables into dinner! I love casseroles because you can add anything to them and they still come out pretty great. You can also substitute for full flavor or low fat versions depending on your diet. This recipe is great for us because I usually substitute for low sodium varieties of ingredients and it still tastes delicious! Also, it’s easy for the little one to eat it because the texture is soft.

Amanda’s Mexican Casserole

1 pound ground beef, chopped fine
1/4 cup onion, chopped fine
1 packet taco seasoning of your choice
15 oz can diced tomatoes, drained
15 oz can whole kernel corn, drained
15 oz can Goya low sodium black beans, drained
5-6 tortilla shells (you will be tearing them into smaller pieces
12-16 oz sour cream
12-16 oz shredded cheese, Mexican blend or cheddar

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* Brown ground beef and add onion, cooking over medium heat in a deep pan

* Add taco seasoning and water as instructed on packet

* Add drained cans of tomatoes, corn, and black beans, stirring in one at a time until blended well

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* Line the bottom of a 9 x 13 baking dish with a layer or tortilla shells by tearing them into pieces to fit (see below)

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* Spoon mixture of ingredients from stove top into pan, enough to cover the tortilla shells

* Spoon sour cream on top of mixture and add another layer of tortilla shells

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* Add the remaining mixture, add more sour cream if desired and sprinkle half of cheese on top

* Place in preheated oven at 350°F for 25-30 minutes or until cheese is melted

* Add remaining cheese, leave in for 5-10 minutes and take out to cool

* Serve to happy people!

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