Layered Mexican Casserole

 

1

lb lean (at least 80%) ground beef

1

jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

8

corn tortillas (6 inch)

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

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• 2 Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• 3 Bake 30 to 40 minutes or until hot in center and bubbling along sides.