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Mexican Casserole Recipe

   
 

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     Mexican Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 tsp olive oil, divided
1 c chopped onions
2 garlic cloves, minced
1 jalapeno pepper, minced
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1 lbs. ground meat
48 baked tortilla chips
 
1 (15 oz) can pinto beans, rinsed and drained
1 T fresh lime juice
2 c chopped tomatoes
2 T minced fresh cilantro
1/4 tsp salt
1 c shredded monterey jack cheese
2 T fat free sour cream
2 T chopped green onions
1/4 c sliced ripe olives

Instructions
Preheat oven to 375. Heat 2 T. oil in large non stick pan over medium high heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin black pepper. Add meat and brown. Arrange half the torilla chips in 11 x 7 baking dish coated with cooking spray, top evenly with meat mixture.
Heat remaining 2 T oil in skillet over medium heat. Add beans mashing with back of wooden spoon until chunky and thick; cook 2 minutes or until heated through, stirring constantly. Stir in lime juice.
Combine tomato, cilantro and salt. Layer beans and tomato mixture over meat mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 for 13 minutes our until cheese is bubbly. Cut casserole into 6 equal pieces.
Top with the condiments


Originally Submitted
4/15/2011





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