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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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If your family has spicier tastes, increase the chili powder and use a medium or hot salsa. Ingredients:
1 1/2 lbs ground beef |
1 large onion, chopped |
1 cup water |
2 -3 tablespoons chili powder |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
2 cups salsa, divided |
10 (8 inch) flour tortillas, cut into 3/4-inch strips, divided |
1 cup sour cream |
2 (15 1/4 ounce) cans whole kernel corn, drained |
4 cups shredded mozzarella cheese |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Place 1/4 cup salsa each in two greased 8-in. square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divided meat mixture, sour cream and corn between the two casseroles.
3. Top with remaining tortillas, salsa and cheese.
4. Cover and freeze one casserole for up to 1 month.
5. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
6. To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
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