Do you ever have nights when you want to try something different for meals because you feel like you family is stuck in a rut? I feel like this sometimes and want to whip up some sort of tasty new recipe. Here’s the kicker: on busy weekday nights I don’t have a lot of time to cook and spend hours in the kitchen. I bet you can relate. After a busy day, who wants to spend hours prepping, cooking and cleaning? Because of this, I am always on the lookout for recipes I can adapt to make a quick dinner that will still appeal to my family and get me out of the kitchen. Tacos are a mainstay in my house, as they allow me to put a 30 minute meal on the table, but the kids complain if we have them too often. When I was challenged by My Blog Spark and Old El Paso to “go beyond tacos,” I found a recipe for Mexican Casserole and adapted it slightly. It’s quick, easy and tasty.
- 1 pound lean ground beef
- 2 cups enchilada sauce
- 1 package taco seasoning
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- ½ cup chopped onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in enchilada sauce and taco seasoning, reduce heat, and simmer 10 minutes.
- Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated 350 degree oven for 30 minutes, or until hot and bubbly.
Do you have a favorite easy Mexican dish you serve your family?