Casseroles > Leftovers > Mexico > Taco Casserole >
Taco Casserole
Made using fully-cooked, leftover ingredients from tacos.
1 LB ground beef (already flavored with taco seasoning)
1 onion, chopped
1 can (15 oz.) black beans, rinsed & drained
6 corn or flour tortillas (8 inches)
3/4 C sour cream
1 C lettuce, shredded
1 medium tomato, chopped
1 C Mexican or cheddar cheese blend, shredded
1/4 tsp. ground cumin
1/4 C fresh cilantro, minced
In a deep casserole dish, begin layering ingredients. Bottom layer should be a tortilla, followed by cooked ground beef, chopped onion, black beans, sour cream, lettuce, tomato and shredded cheese. Repeat layers until ingredients come to the top of the casserole dish. Top with extra cheese, ground cumin and minced cilantro. Bake in a 350-degree F oven for about fifteen minutes, or until dish is hot and cheese is bubbling. Serve.
While I was growing up, we had tacos every Friday night, conveniently forgetting the "no meat on Fridays" edict of the Catholic Church, which has since been relaxed. Along with Japanese and Irish cuisine, Mexican fare is one of my favorites. Inevitably, we always had leftovers after taco night so my mother would throw together a casserole of sorts, and then freeze it for later consumption. It included layering cooked tortillas with remaining cheese, tomato and onions in a deep Pyrex dish. I've had many variations since, but I'd still choose Mum's casserole over any other.
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