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Make it Mexicana!

Rating: 1 votes, 4.00 average.
Here is a super easy, absolutely delicious Mexican-style Casserole dish.
This is one of those recipes that came together after a canning session and having a handful of this, a tablespoon of that.
Normally I would toss the leftover veggies in some baggies and toss them in the door of the freezer, but I was in the mood for something fast, easy and with Ziiiipppppp!

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 can red enchilada sauce
  • 1 can condensed cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/4c. chopped green chile peppers or 2 Jalepeno Peppers (Seeded & Chopped)
  • 1 cup milk
  • 1 small clove garlic, minced
  • tortilla chips, coarsely crumbled (A couple good handfuls)
  • 1 c. or so grated Cheddar cheese or Mexican cheese blend
  • 1/4 c. black olives, halved



In a large skillet, brown ground beef and onion over medium heat, remove from heat and drain off any excess fat. Add enchilada sauce, soups, chopped peppers, milk, and minced garlic; stirring well. Reduce heat and let it simmer several minutes.
In the meantime, grease a 9x13 baking pan, and sprinkle a layer of coarsely crumbled tortilla chips; top with some of the ground beef mixture, sprinkle with cheese, then repeat the layers.
Top with a layer of crumbled chips and lightly sprinkle with cheese

Bake at 375° for 30 minutes. Let stand for 10 minutes before serving. To serve, add a dollop of sour cream and sprinkle liberally with halved black olives.

Now, as for adding the tortilla chips, I found a bag in the cupboard that the kids had left open, this is great for using up those little pieces that accumulate in the bottom of the bag from being shoved behind everything else!

This makes a very filling meal and As far as leftovers, it makes plenty for lunches (or snacks!). My husband likes to crumble a few extra chips on top after reheating, but for me, a dollop of sour cream, a tablespoon of homemade salsa and I could eat this for Breakfast.

On the spicy level, this is really quite a mild mexican-style dish, but if you're brave you can kick it up a notch by adding a few extra jalepeno's.
Preparation time takes about 12 minutes from skillet to oven & baking time about 30 minutes.

Happy Cooking!

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Comments

  1. natesnonni's Avatar
    Our brains must have been on the same wavelength! That was just what I was searching for! I dug out one of those neverending bags of precooked ground beef with onions and peppers that I froze god-knows-when, the red enchilada sauce, couldn't find any cream soups but did find some Target brand Ro-tel tomatoes (why are theirs so much cheaper), olives , the stale crushed chips and lots and lots of cheese. Dressed the top with little stars of pickled jalapeno slices - no store will carry them fresh since the big scare. And served with sour cream and salsa. Wish I had planted just one hot pepper. Thanks - kim
  2. Liss's Avatar
    LOL, I've made this with the cream of whatever soup mix from the site, with cream of celery, with cream of onion, lol, whatever I happen to have. It seems no matter how I make it, or what I add to it, the kids LOVE it and beg me to make it again. My youngest came in from swimming the second time I had made it and he said, "ooh, are you making that mexican throw in a pan thing?" and his tone sounded like, "Ewww... whats for dinner, grr".. and I said, "Yeah, as a matter of fact I am" and he yelled, "Dyl, She's Finally Making it again!!" running out the door happy as a clam.

    LOL, I was shocked.
  3. blndemom23's Avatar
    This sounds GOOD! I don't know why I torture myself by reading recipes when I'm starving, lol. I printed this off and stuck it in my recipe container though

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