This weekend we had a nice relaxing time in town doing some of our favorite things--hanging out just the two of us and entertaining our friends.
Friday night we had some of our Fort Worth friends over for Fiesta Night. I tried a new recipe my mom gave me which went over pretty well! She told me that it makes a lot of food, which might have been the understatement of the year. We'll be eating leftovers through the middle of the week, and that was after feeding 8 people! Below is the recipe...we'll call it Fiesta Casserole.
Fiesta Casserole
2 lbs. ground beef (I used about 1.5 lbs...was afraid it wouldn't all fit in my dish!)
1 onion
2 cans Ranch Style Beans (don't drain!)
2 cans mushroom soup
2 lbs. shredded cheese (I bought the Mexican blend pre-shredded)
1 can Rotel (don't drain)
2 T. chili powder
1 t. garlic powder
corn tortillas, cut into strips - enough for two layers
Spray a deep casserole dish with Pam (I used my 9x13 corningware). Brown the ground beef with the onion and drain the grease. Combine all the other ingredients with the beef. Place a layer of the corn tortilla strips in the bottom of the casserole dish. Add a layer of the beef mixture on top of the tortilla strips and top with 1 lb of cheese. Repeat with tortillas, beef mixture, then cheese.
Bake on 325 for 1 hour, and you and Santa Anna's army are ready to eat.
We added a salad and some of the Lipton's Mexican rice (boil the water, add the pre-mixed packet) to the meal, and rounded it out with a sopapilla cheesecake. Oh, and let's not forget the pre-meal salsa and guacamole. Leave your calorie counting at the door!
Friday night we had some of our Fort Worth friends over for Fiesta Night. I tried a new recipe my mom gave me which went over pretty well! She told me that it makes a lot of food, which might have been the understatement of the year. We'll be eating leftovers through the middle of the week, and that was after feeding 8 people! Below is the recipe...we'll call it Fiesta Casserole.
Fiesta Casserole
2 lbs. ground beef (I used about 1.5 lbs...was afraid it wouldn't all fit in my dish!)
1 onion
2 cans Ranch Style Beans (don't drain!)
2 cans mushroom soup
2 lbs. shredded cheese (I bought the Mexican blend pre-shredded)
1 can Rotel (don't drain)
2 T. chili powder
1 t. garlic powder
corn tortillas, cut into strips - enough for two layers
Spray a deep casserole dish with Pam (I used my 9x13 corningware). Brown the ground beef with the onion and drain the grease. Combine all the other ingredients with the beef. Place a layer of the corn tortilla strips in the bottom of the casserole dish. Add a layer of the beef mixture on top of the tortilla strips and top with 1 lb of cheese. Repeat with tortillas, beef mixture, then cheese.
Bake on 325 for 1 hour, and you and Santa Anna's army are ready to eat.
We added a salad and some of the Lipton's Mexican rice (boil the water, add the pre-mixed packet) to the meal, and rounded it out with a sopapilla cheesecake. Oh, and let's not forget the pre-meal salsa and guacamole. Leave your calorie counting at the door!
So glad you put this recipe up. It's going to be yummy for a winter night when I remember that most of my body will be covered for the next 3 months so I can eat what I want.
ReplyDeleteI know...it's getting to be that time of year. I like just about any meal on a cold night served with cornbread. Cornbread makes me think winter food. But corn tortillas are a good substitute in this case.
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