Sunday, June 19, 2011

Tex-Mex Casserole

Tex-Mex Casserole

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (16 ounces) tomato sauce or salsa
2 cups Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can refried beans (fat free)
1 cup sour cream
1 cup chopped olives
1 cup chopped chilies
1 cup corn
2 teaspoons chili power
2 cups rice, cooked


Preheat oven to 350 degrees.  Brown ground beef with the onion and garlic.  Add tomato sauce, simmer.  Mix sour cream with olives and chili powder

In a 9 x 13 inch pan, spread 1/2 cooked rice at the bottom of the pan.  Then layer meat mixture, sour cream mixture, refried beans and cheese.  Repeat.  Top with more cheese.  Bake for 35 to 45 minutes.  Serve with salsa and extra sour cream.