- Servings: 6
|1 lb||Ground Beef or Turkey|
|1||Medium Onion, thinly sliced|
|1 pkg||Chili Seasoning Mix|
|2× 8.8 oz||Quick Cooking White or Long Grain & Wild Rice|
|1× 16 oz jar||Chunky Medium Salsa|
|1× 16 oz||Container Sour Cream|
|1× 15 oz can||Black Beans, drained|
|1× 15.25 oz can||Yellow Corn|
|7||Large Flour Tortillas|
|2× 8 oz bags||Shredded Cheddar Cheese|
Preheat oven to 400 degrees. Grease a 3 quart casserole dish. In a saucepan, brown meat on medium high heat. Stir often to break up meat. Add onion and cook until meat is cooked through, about 6 minutes. Onion should be tender, but not fully cooked. Pour chili seasoning mix over meat and onions. Add salt and pepper then stir thoroughly. Remove from heat and set aside. Cook rice per package instructions. Pour cooked rice in a large mixing bowl with beans and corn and stir to combine. In a small bowl, lightly mix salsa and sour cream. In a baking dish, layer a tortilla on bottom, then half of the meat mixture, a tortilla, half a bag of cheese, then half of the rice and beans mixture, a tortilla, then half of the salsa and sour cream mixture, a tortilla, then half of the bag of cheese, and repeat layers. Cover with foil and bake 20 minutes. Remove foil and bake until golden brown, 5-10 minutes. Let stand 10 minutes before serving. Cut wedges of layered casserole and place on plates to serve warm.
Hot salsa can be substituted for medium salsa if you like more spice. Also, the cheddar cheese can be changed to a Mexican mixed blend of cheeses, if desired.