Southwestern Fiesta Casserole
Prep time
Cook time
Total time
Very easy, classic recipe that everyone loves. I make this again and again. It's nutritious and freezes well. This is adapted from Bobby Dean's Mexican Fiesta Casserole, from his cookbook "From Mama's Table to Mine."
Author: Anita Edge
Recipe type: Entree
Serves: 8
Ingredients
- ½ lb lean ground beef
- 1 cup finely chopped onions
- 1 cup finely chopped zucchini or squash
- ½ cup diced mild green chiles
- 2 tsp taco seasoning
- 1 cup frozen corn (or 1 ear fresh corn, kernels cut off)
- 1 cup canned black beans, rinsed and drained
- 2 cups jarred salsa
- 8 6-inch corn tortillas
- 2 cups shredded Mexican cheese blend (Monterey Jack and Cheddar)
- 1 cup diced fresh tomatoes
- 2 cups shredded lettuce
- 2 green onions, sliced
- ½ cup reduced fat sour cream
Instructions
- Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with cooking spray.
- In a large skillet, brown the beef, about 5 minutes, then stir in the onions, zucchini, and chiles and cook until tender, for about 5 to 7 minutes.
- Stir in the taco seasoning, about ½ cup water, and the corn. Simmer until thickened, about 3 minutes, then stir in the black beans.
- Spread ½ cup of the salsa in the bottom of the baking dish. Place 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with ¾ cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the rest of the meat mixture.
- Cover with the remaining ¾ cup salsa. Spread the remaining cup of shredded cheese on top.
- Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topping with the shredded lettuce, diced tomatoes, green onions, and sour cream.
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