Tuesday, December 2, 2014

Tayna's Mexican Casserole

Tayna's Mexican Casserole

2 lbs ground beef
2 packs of your favorite taco seasoning
1 large onion diced
2 cups water
2 cans beans (of choice - pinto, black, kidney)
1/3 block of Velveeta cheese and 8 strips - I used Queso Fresco
1 can of Rotel (tomato's with chilis)
1 cup of frozen niblet corn
Salt & Pepper to taste
1 bag of Tortilla chips (of choice)
8 oz of shredded cheese (of choice)

Brown onions til tender
Brown ground beef with the onions til cooked through.
Drain ALL grease.
Add water and taco seasoning
Cook til most water is gone.
Add drained beans, Rotel and corn
Cook til slightly thickened.
Add 1/3 cup velveeta (cut in strips)
Cook til thick

Pour half a bag of the chips into a 9x13 casserole dish. Pour half of the meat mixture over top. Sprinkle with 1/3 of the shredded cheese and 1/3 of remaining Velveeta. Lay the other half of the chips on top. Pour remaining meat mixture and remaining shredded cheese and remaining Velveeta cheese sliced in strips over top.

Cook in 350 degree oven for 30 minutes. Let cool slightly and serve.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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