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Layered Mexican Casserole

Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!

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( 38 Ratings)

38 Ratings

5 Stars 24%

4 Stars 26%

3 Stars 26%

2 Stars 21%

1 Stars

Member Reviews ( 12 )

3f39f091-b2c0-4923-8164-cdf529e31880

Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 80mg; 80%;
Sodium: 1150mg; 1150%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 7g 7% Sugars 6g 6% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 25%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 10/5/2012 6:17:02 PM REPORT ABUSE msschemist said:

Rating:

My version of Spanish rice is done by: 1.) heating few teaspoons of canola oil 2.) add long grain rice and chopped onions and stir 3.) add chopped cloves of garlic and stir rice gently for about 5 minutes (before it turns dark brown). 4.) add fresh tomatoes, ~1/4 can tomato sauce, 2 cups of hot chicken bullion. 5.) leave lid slightly ajar and cook until water level is low, add water again and cook until rice is dry but not sticking on bottom of pan. Fluff rice with fork. (If rice is a side dish, it can have some corn or peas in it with the bullion. For a main dish add COOKED chicken in it. Squeeze a few drops of lemon on top.)

This reply was: Helpful Inspiring

Posted 8/5/2012 4:53:38 AM REPORT ABUSE warriorcook said:

Rating:

unable to find Spanish rice in a can....send directions to make spanish rice from scratch THX

This reply was: Helpful Inspiring

Posted 5/7/2012 12:52:13 PM REPORT ABUSE Tsubahi said:

Rating:

It wasn't a great dish. Being Mexican American, I made my own refried beans and Spanish rice for this recipe rather than get them out of some cans. And I should have cooked or at least warmed up the tortillas before baking. Now it tasted kinda gross.:P

This reply was: Helpful Inspiring