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We have two weeks of the new school year behind us already and I’m in full “back to school” mode with our schedule! I’m searching Pinterest for easy week-night dinner ideas that are quick to put together and the kids will love.
I like casserole dishes because they take a few ingredients and stretch them to create a meal that will satisfy the whole family. I found several recipes that sparked my own creativity and helped me come up with this Cheesy Tex-Mex Casserole.
Serve with tortillas chips and a salad for a great weeknight meal! I love that you can make this with just 1/2 pound of ground beef. You can leave out the corn tortillas as well. The black beans serve as a great divider between layers. This recipe is economical, satisfying and full of good, whole foods that will keep everyone happy!
Cheesy Tex-Mex Casserole
Ingredients
- 1/2 pound ground beef
- 15 oz (1 jar) thick and chunky salsa
- 11 oz can Mexicorn (it's a mix of corn, red and green bell peppers)
- 1 cup sour cream
- 1 cup cottage cheese
- 6 corn tortillas
- 15 oz can black beans drained and rinsed
- 2 cups shredded cheddar cheese divided
- sliced olives optional
- cilantro for garnish optional
Instructions
- 1/2 pound ground beefIn a large skillet, brown ground beef. Drain.
- 15 oz (1 jar) thick and chunky salsa, 11 oz can MexicornAdd in the salsa, corn and olives if you like them. Simmer for 5 minutes.
- 1 cup cottage cheese, 1 cup sour creamIn a bowl, mix the cottage cheese and sour cream together until blended.
- 6 corn tortillasIn the bottom of a 2 quart casserole dish, place 3 of the corn tortillas. I had two next to each other and then split the third one in half to fill in the empty room on the sides.
- Top with 1/2 of the meat mixture.
- 15 oz can black beansCover the meat mixture with 1/2 of the black beans.
- Spoon the cottage cheese mixture over the black beans.
- 2 cups shredded cheddar cheeseSprinkle about 1 cup of cheddar cheese over the beans.
- Repeat the layers, ending with the cottage cheese layer.
- Cover with foil and bake at 350 for 30 minutes.
- sliced olivesRemove foil, sprinkle with the remaining cheese and olive slices. Return to oven for 5 minutes, or until cheese is melted.
- cilantro for garnishIf desired, garnish with cilantro and tortilla chips.
Nutrition
This post was originally sponsored by Crystal Farms Cheese
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Alison @ Tickling the Wheat says
Yum! That would be an easy dish to take to a party. I have a 13×9 crock pot that would be perfect to use to keep it warm.
Rachael says
That dish is gorgeous! And the casserole looks yummy too.
carol clark says
My favorite is Chicken and rice Casserole
Shirley says
We just had our favorite casserole dish tonight! My grandma always called it Chile Chicken, it’s amazing!
Sarah says
My mom made this really simple, really yummy chicken casserole.
Sheri says
tuna casserole
Jamie @ Coffee With Us 3 says
I’ve got a creamy green chile chicken enchilada casserole that is so delicious! But basically I love casserole in general.
Nicky @ Little Family Adventure says
I don’t many casseroles, but macaroni and cheese is baked in the oven. It’s loaded with cheese and is really good.