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Mexican Casserole Recipe
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄4 Cup (4 tbs)|
|Taco seasoning||1 1⁄4 Ounce (1 Envelope)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomato paste||8 Ounce (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Corn chips||2 Cup (32 tbs)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4250 Calories from Fat 2587
% Daily Value*
Total Fat 309 g475.4%
Saturated Fat 122 g610.1%
Trans Fat 0 g
Cholesterol 1061.9 mg
Sodium 9142.5 mg380.9%
Total Carbohydrates 228 g76.1%
Dietary Fiber 28.9 g115.8%
Sugars 61 g
Protein 173 g345.7%
Vitamin A 257.2% Vitamin C 197.9%
Calcium 269% Iron 248.3%
*Based on a 2000 Calorie diet
Add green pepper and onion.
Microwave on HIGH 3-5 minutes, until meat is done and vegetables are tender-crisp.
Stir and drain.
Mix in taco seasoning, tomato sauce and paste, olives, water, and chili powder.
Microwave at 50% (MEDIUM) 10 to 15 minutes or until thickened.
Blend sour cream, eggs, and pepper together in small bowl.
Place 2 tortillas on bottom of 8x12 dish.
Top with half the meat mixture followed by half the sour cream mixture.
Repeat layers with remaining ingredients.
Sprinkle with corn chips and cheese.
Microwave at 50% for 10 to 15 minutes or until cheese melts.
Let stand 5 minutes.