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Daphne Saragusa's Mexican Casserole Recipe

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This recipe for Daphne Saragusa's Mexican Casserole, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzy Dyer-Gear


2 pounds ground beef
1 onion, chopped
1 teaspoon garlic salt
cup canola oil
12 corn tortillas
2 large jars salsa
2 cans green chilies
2 cans white hominy
2 (8 ounce) packages of shredded cheddar or Mexican blend cheese

Preheat oven to 350
Chop onion
Cook ground beef and onion in a large skillet over medium-high heat until no longer pink, stirring occasionally. Drain off fat. Stir in garlic salt.
Heat oil in another clean skillet over medium-high heat.
Fry tortillas one at a time and set aside on a separate plate.
Spread one half ( ) (or more if needed) jar of salsa on the bottom of a large casserole dish.
Layer half the tortillas on the salsa
Spread half of the ground beef over the tortillas.
Spread one can of the hominy and one can of the green chilies over the ground beef.
Sprinkle with one package cheese.
Repeat layers spread or jar of salsa on cheese, then rest of tortillas, ground beef, hominy, and green chilies.
Cover with remaining cheese and top with remaining salsa.
Bake uncovered for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Tasty casserole from my friend Daphne who grew up in Albuquerque!




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