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Mexican Tortilla Casserole (10/8/2010)

Mexican Tortilla Casserole


1-1 ½ lb. ground beef
1 pkg. Taco Seasoning mix
1 tsp. Onion powder
2 cups Salsa or Picante Sauce (medium or hot)
1 small can corn, drained
1 16 oz. can Chili Beans, or Black beans, drained
3 cups Tortilla chips (bite size)
2 cups sour cream
1 small can sliced black olives, drained
1 14.5 oz. can diced tomatoes, drained
2 cups shredded cheddar cheese or shredded Mexican cheese


Preheat oven to 350-degrees F.


In a large skillet over medium-high heat, brown ground beef, onion powder and taco seasoning mix until meat is no longer pink; drain off extra fat. Stir in Salsa and corn. Reduce heat and simmer 20 minutes. Stir in beans and heat through.


Spray a 9 x 13-inch baking pan with cooking spray. Spread bite size tortillas over bottom of dish. Top with beef mixture. Spread sour cream over beef, sprinkle with black olives and tomatoes. Top with shredded cheddar or Mexican cheese. Bake in oven 25-30 minutes, or until hot and bubbly. Serve.


Cremer's ground beef is on sale for $2.79 per lb. (5 lbs. or more) through 10-10-10.


This week's recommended wine from Van's Liquor Store in East Dubuque-Chateau Ste. Michelle Riesling or Harvest Riesling, 750 ml. bottle, $5.99 through
10-11-2010.


 


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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