Monday, November 23, 2009

Mexican Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cans (14 oz.) kidney beans, drained, rinsed
1 cup Salsa (homemade or store bought)
1/2 cup water
4 flour tortillas (12 inch), cut into 1-1/2-inch squares
1 cup Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (optional topping)
1 Roma tomato chopped (optional topping)

To make this:
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and toppings.

My husband and boys LOVE this casserole. It is easy, delicious and different.

I got the recipe from my friend Ruth. Click here to see it on her blog and to check out some of her other recipes:

No comments: