"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from For The Love of Eating , 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!

Contributor:  
Contributor:  
Sharon Riter

Category:
Category:

Ingredients:  
Ingredients:  
Corn Tortillas
butter
1 lb hamburg
1 1/2 links of hot italian sausage, casing removed
1 can refried beans
1 can poblano peppers
1 3.8 oz can sliced black olives
1 taco seasoning mix (I use Trader Joes)
1 can tomato paste
1 small yellow onion, chopped
2 tbsp chopped fresh cilantro
16 oz sour cream (you will not use entire container, just what is needed)
12 oz colby jack cheese, grated

Directions:
Directions:
Preheat oven to 375.

Fry hamburg and italian sausage, as it starts to brown, add chopped onion. Fry until onion is translucent. Add taco seasoning mix and stir until combined. Add tomato paste and enough water so it is not so thick, more saucy. Turn off heat. Combine refried beans with chopped cilantro, set aside. Drain liquid from olives and poblano chilis. Spread a thin amount of butter on about 8 or so corn tortillas. Spread a layer of refried beans on corn tortilla, place in bottom of dish. (Use an 8 x 8, tall corningware dish or small dutch oven.) Spread on layer of meat. Add about for dollops of sour cream and spread over meat. Sprinkle slice poblano and black olives. Finish with grated cheese. Continue to layer until all of the ingredients are used up. Add 1 cup of water to the dish. Bake in oven for 50 minutes. Let cool 10 minutes and serve.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I made a version of this when I was in my early 20s. This is my own concoction -- since there was no recipe, I just threw together what sounded good! :)

 

 

 

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