Tex-mex casserole by Magnus Nordlander
While this dish isn't at all authentically mexican, it does taste very good. It's also a fast and easy meal, for those days when you've had to work late, and really don't feel like doing anything fancy, but still want something that gets you great left-overs.
If you like things a bit hotter, I recommend adding pickled jalapeños when you're adding the salsa.
Ingredients for 4 servings
- 14 1/8 ounces of ground beef
- tex-mex seasoning
- 40 tortilla chips
- 7 ounces of frozen sweet corn, canned works too
- 7 ounces of salsa, no need to break out the good stuff
- 7/8 cup of crème fraîche
- 5 1/4 ounces of cheddar cheese, grated
Instructions
Begin by heating your oven to 390°F. In a skillet, brown the ground beef. Add the tex-mex seasoning and some water, and let it cook down for a few minutes. Add the corn and the salsa, and let it cook for a couple of minutes.
In a casserole, add a layer of tortilla chips. Add about half of the meat, a third of the crème fraîche, and a third of the cheese. Repeat this, and top the second layer with another layer of tortilla chips, the remaining crème fraîche, and the remaining cheese.
Finish in the oven for about 20 minutes, or until golden brown and delicious.
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