Mexican Casserole

If I am looking through a magazine and find a recipe that catches my eye I always write it down.  I am a Mexican food lover and this just looked so yummy.  This recipe is courtesy of Taste of Home magazine April/May 2008 and the recipe was submitted by David Mills.

Mexican Casserole

1 1/2 lb ground beef

1 envelope taco seasoning

3/4 cup water

1 can (16 oz) refried beans

1/2 cup salsa

6 flour tortillas (6 inch size)

2 cups frozen corn, thawed

2 cups (8 oz) shredded cheddar cheese

Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.

Meanwhile, in a microwave safe bowl, combine the beans and salsa.  Cover and microwave for 1-2 minutes or until spreadable.

Place three tortillas in a greased round 2 1/2 quart baking dish.  Layer with half of the beef, bean mixture, corn and cheese; repeat layers.

Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted.  Let stand for 5 minutes.  serve with lettuce, tomatoes, olive and sour cream if desired.

*** I think you could make this work in a slow cooker too.