Mexican Casserole

 

Some recipes you can just tell will be good.  When I saw this one on BlogChef.net, I knew it was going into rotation at our house.  This one-dish wonder was popular with the hubby and kiddo.  I served mine with a big ol' dollop of sour cream.  Just watch it on the Fritos - if you use the whole bag it will be too salty*.

MEXICAN CASSEROLE

slightly adapted from BlogChef.net

1 lb. ground beef

1 packet (or 1/4 cup) taco seasoning

1 (15 oz) can refried beans

1 cup salsa (or 1 [10 oz] can Rotel, drained)

2 1/2 cups shredded Monterey or Colby Jack cheese, divided

1 (10.25 oz) bag original Fritos corn chips*

1 can sliced olives

1 tomato, chopped

2 green onions, sliced

Preheat oven to 375 degrees.  In a large skillet, brown the ground beef and drain.  Add taco seasoning and 3/4 cup water; simmer until thickened.

In a medium-sized, microwave-safe bowl, combine the refried beans, salsa or Rotel, and 1 cup of cheese.  Cover and microwave on HIGH for 2 minutes; stir.  Continue to microwave until cheese melts and mixture is smooth.

In a 2-quart or 8x8 casserole dish, sprinkle enough Fritos to cover the bottom of the dish.  Spread bean mixture, then beef evenly over chips.  Sprinkle about 1 cup of Fritos over beef, followed by the rest of the cheese and olives.  Bake for 15 minutes or until cheese is melted and casserole is heated through.  Sprinkle with tomatoes and green onions before serving.