Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!
lb lean (at least 80%) ground beef
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
corn tortillas (6 inch)
can (16 oz) Old El Paso™ refried beans
cups shredded Mexican cheese blend (6 oz)
can (15 oz) Spanish rice
cup coarsely crushed tortilla chips
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.
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.
Bake 30 to 40 minutes or until hot in center and bubbling along sides.
Look for cans of Spanish rice in the section with Mexican/Hispanic items. If canned Spanish rice is not available, cook an envelope of Spanish rice mix and use about 1 3/4 cups of the rice.
Serve this hearty Tex-Mex casserole with your favorite taco toppers--shredded lettuce, chopped tomato or avocado, sour cream or taco sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.