South of Border Casserole
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic and hearty South of the Border casserole featuring seasoned ground beef, corn, and tortillas in a rich tomato-chili sauce. Topped with melted cheddar cheese, it makes for a satisfying and easy family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 8-10 servings |
🔪 Key Equipment
- Large skillet
- Dutch oven
- Large casserole dish (9x13 inch)
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 pounds | Ground Beef | None |
| 1 | Onion | Chopped |
| 1 large can | Whole Kernel Corn | Undrained |
| 1 large can | Tomato Juice | Approx. 46 oz |
| 1 dozen | Corn Tortillas | None |
| 2 heaping tbsp | Chili Powder | None |
| To taste | Salt | None |
| To taste | Garlic Salt | None |
| 1-2 cups | Cheddar Cheese | Grated or shredded |
Instructions
Step 1: Prep and Sauce
- Preheat the oven to 350°F. Grease a large casserole dish.
- In a large skillet or Dutch oven, brown the 1 1/2 pounds ground beef and 1 chopped onion until the meat is cooked through. Drain any excess fat.
- Stir in the 1 large can whole kernel corn (undrained), 1 large can tomato juice, 2 heaping tbsp chili powder, salt, and garlic salt. Bring the mixture to a simmer until fragrant.
- Tear or cut the 1 dozen corn tortillas into pieces or strips.
Step 2: Assemble and Bake
- In the prepared casserole dish, create alternating layers of the meat mixture and the corn tortillas, ending with a final layer of the meat mixture on top.
- Sprinkle the top evenly with 1-2 cups grated cheddar cheese.
- Bake for 20-30 minutes, or until the casserole is hot and the cheddar cheese is completely melted and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover tightly, and store in the refrigerator until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
Original Recipe Scan
