A classic and hearty “South of the Border” casserole, perfect for a weeknight. This simple dish layers seasoned ground beef, corn, and tortillas in a rich tomato-chili sauce, all topped with melted cheddar cheese.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 pounds | Ground Beef |
| 1 | Onion, chopped |
| 1 large can | Whole Kernel Corn, undrained |
| 1 large can | Tomato Juice |
| 1 dozen | Corn Tortillas |
| 2 heaping tbsp | Chili Powder |
| To Taste | Salt |
| To Taste | Garlic Salt |
| As Needed | Cheddar Cheese, shredded |
Instructions
- Preheat the oven to 350°F. Grease a large casserole dish.
- In a large skillet, brown the ground beef and onion. Drain excess fat.
- Stir in the corn (with its liquid), tomato juice, chili powder, salt, and garlic salt. Bring to a simmer.
- Tear the corn tortillas into pieces.
- In the casserole dish, create alternating layers of the meat mixture and the tortilla pieces, ending with the meat mixture.
- Sprinkle the top with shredded cheddar cheese.
- Bake for 20-30 minutes, or until heated through and the cheese is bubbly.
Note
The recipe does not specify a baking time or temperature. A common instruction for a similar casserole would be to bake at 350°F (175°C) for 20-30 minutes, or until heated through and the cheese is bubbly.
