Wednesday, March 30, 2011

Mile-High Mexican Pie

1 lb lean ground chuck
1 box (8.7 oz) Soft Taco Bake dinner kit
1 cup water
1 can (15 oz) kidney beans, drained, rinsed
1 jar (16 oz) Thick 'n chunky salsa
1 cup shredded monterey jack cheese (4 oz)
1 small onion
Sour cream and/ or guacamole for topping
How to make it:
Heat oven to 400°F. In 10-inch nonstick skillet, cook beef and onion, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.

In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.

Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.

Mmmmmm... cheesy, yummy goodness!

It does make a bit of a mess.  It's worth it though!

No comments: