Mexican Casserole



2 lbs. ground beef
1 medium onion, chopped
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. smoked paprika
1/4 tsp. salt
4.5 oz box of 12 tostado shells
16 oz. can refried beans (no need to heat)
1, 10 oz. can red enchilada sauce
2 1/2 C. shredded colby jack cheese 
4 sliced green onions
1/4 C. fresh chopped cilantro (optional)
shredded lettuce and chopped tomatoes for serving


In a skillet begin browning the ground beef, breaking it up as it cooks.  About 3/4 of the way through cooking add the onions and continue to cook the meat through.  Drain off the grease and over medium heat stir in the seasonings and cook for 1 minute.  Remove from the heat and set aside.  Spray a 9x13 pan with cooking spray.  Spread some of the beans over 4 1/2 tostadas (you'll have to break some in half to form 2 of the layers).  Place the 3 whole tostadas on one half of the dish and arrange the other 3 halves on the other side.  Top that with 1/3 of the meat mixture, 1/3 of the sauce and then a 3/4 C. of the cheese.  Repeat for a second layer.  For the 3rd layer there are only 3 tostada shells left, place them down the center (with refried beans spread on them).  Top with the remaining sauce all over and the remaining cheese.  Sprinkle the chopped green onions and cilantro (if using) over the top of the cheese.  Bake in a 350 degree oven for 20-25 minutes.  Serve over lettuce with chopped tomatoes on top.


Recipe From Janet's Appalachian Kitchen
Mexican Casserole Mexican Casserole Reviewed by cooking on April 15, 2022 Rating: 5
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