Saturday, August 1, 2009

Beefy Nacho Casserole

Beefy Nacho Casserole

1 lb. ground beef
1 T chili powder
1 12 oz. jar picante sauce
1 can Mexicorn or canned corn, drained (I used frozen)
1/2 cup sour cream
10 corn tortillas
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees.

In large skillet, brown ground beef with chili powder until no longer pink. Drain of excess fat. Stir in picante sauce, drained corn, and sour cream.

*I think you could also add any kind of bean you like!*

Cut tortillas in quarters and soak in a small bowl of cool tap water for 1-2 minutes.

Grease an 8x8x2 square baking dish or 2 quart casserole dish. Layer 1/3 of tortilla quarters into the dish, then spoon in 1/3 of meat mixture and 1/3 of cheese. Repeat layers, ending with cheese. **I only layered mine into two layers, using 1/2 of each ingredient.**

Cover with foil and bake 30 mminutes.

(OR using microwave safe dish, cover with plastic wrap and microwave on high 6 minutes or until thoroughly heated.)

(Serves 4-6; makes 6 one-cup servings)
(This recipe is from the back of package of shredded cheese!)

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