I have been wanting to make a taco casserole using corn tortillas for quite some time, but never saw one that seemed like a good match for my family. And then I remembered that I am a recipe developer and I could just create one. This might not look like Corn Tortilla Casseroles that you have had in the past, but it was a huge hit with my family.
I made the rice layer by combining rice, homemade fresh salsa and 2 eggs. The eggs helped hold the rice together and helped the casserole hold its shape when served.
- 1/2 lb. hamburger
- 1 3/4 cups cooked (or 15.5 oz. can) pinto beans
- 15 oz. can tomato sauce
- 1 cup diced onion
- 1/2 cup diced bell pepper
- 2 tablespoons taco seasoning mix
- 4 cups cooked rice
- 1 1/2 cups salsa
- 2 eggs, beaten
- 10 - 12 corn tortillas
- 2 cups shredded cheese
- If necessary, brown hamburger.
- Combine hamburger, beans, tomato sauce, onion, bell pepper, and taco seasoning.
- In a medium bowl, combine rice, salsa, and eggs.
- Brush or spray a casserole dish with olive oil.
- Cut Tortillas into fourths with a pizza cutter or scissors and layer half on the bottom of the casserole dish.
- Spread half of the rice mixture over the tortillas. Layer half of the meat mixture over the rice. Sprinkle half the cheese over the meat mixture.
- Repeat layers with the remaining ingredients.
- Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for an additional 10 - 15 minutes or until cheese is brown and bubbly.
I served the Corn Tortilla Taco Casserole with a Garden Salad.
This post is linked to Hearth and Soul Hop.