Mexican Layered Casserole Recipe

  • 1 pound Lean Ground Beef
  • 1 jar thick and chunky style salsa (16 ounce jar)
  • 8 corn tortillas
  • 1 can refried beans (16 ounce Can)
  • 1 1/2 cups shredded mexican cheese blend
  • 1 can Spanish rice (or 1 pouch microwave Spanish style rice, cooked) (15 ounce can)
  • 1 cup coarsely crushed tortilla chips
Heat oven to 350. Spray 11x7 baking dish with cooking spray. In large skillet, cook beef over medium-high heat until thoroughly cooked; drain and return to skillet. Stir 1 cup of salsa into beef, heat about 2 minutes or until hot. Line baking dish with 4 tortillas, overlapping as necessary to fit. In medium bowl, stir together refried beans and remaining salsa. Spoon over tortillas and spread evenly. Top with half of meat mixture and 3/4 cup cheese. Layer 4 more tortillas over cheese. Spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with crushed chips. Bake 30-40 minutes or until hot in center and bubbling around edges.
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