Can you tell that we have had a week of new recipes!? While sometimes it might get boring with the same type of food throughout the week, I’ve found that it works better with my budget to make things with similar ingredients. So 3 of the last 7 days—we’ve had Mexican food.
Ingredients
1 pound lean ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can (15 ounces) black beans, drained and rinsed
1/4 cup Italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 small flour tortillas
1 small can of drained corn
1/2 cup sour cream
2 cups (8 ounces) shredded Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be grated cheese.
6. Cover with foil that has been sprayed and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Tips from a Kitchen of Reality:
- I made mine in a 9 x 13 pan. Made two stacks of three tortillas each and was able to just cut it out in squares to serve.
- Of course I left out the onion and cilantro and I used the random mix of cheese I had in the fridge—but it still was delicious. Nothing new and exciting, just rearranged a little.
(Recipe from Just Get Off Your Butt and Bake)
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