Last week we ate dinner with my mom and dad and my mom cooked this delicious Tex-Mex casserole. It was like a Mexican version of lasagna.
And we all know that anything that says layered, anything that says Tex-Mex and anything that says casserole probably isn’t figure friendly. But we also know that anything with those three words is probably really, really good.
I like to think that calories don’t count at my mom’s house but then again, I’m still working through my skewed version of fitness reality.
Basically, just eat the casserole. It’s really good.
2 pounds ground beed
1 onion
1 can tomoato sauve
2 cans enchilada sauce
1 can black beans, drained
14 corn tortillas
2 packs Mexican blend cheese
Preheat oven to 350 degrees.
Brown and drain ground beed and onion. Add tomoato sauce, enchildad sauce and beans. Bring to a boil over medium/high head, then reduce heat and cook for 10 minutes.
Spray 13X9 pan. Tear 7 tortillas into pieces and line dish. Add meat mixture and then top with cheese, Repeat keaters ending with cheese (she actually made her layers a little differently and ended up with three layers). Bake at 350 for about 30 minutes.
Top with sour cream and diced tomoatoes.
Note: You could make this healthier by cutting back on the cheese, using whole wheat tortillas and ground turkey and I’m sure it would be great that way too.
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