Thank you 505 Southwestern Sauces for partnering with me on this post.
Our local grocery store carries a store brand Mexican casserole in their freezer section. On a whim I grabbed it for us to try for dinner. (Yes, even food bloggers and cooking school students need a pinch hitter sometimes.) Ian and I both liked it and the kids even had a few bites. It was good enough that we keep it on hand as a go to for busy nights because all you have to do is pop that bad boy in the oven and put your feet up….or wrestle the kids into the bath tub whatever needs must. However, it wasn’t the same as fresh. It wasn’t the same as homemade. I knew I could make it better myself if I could just carve out the time. Well, lo and behold I finally have. Here’s my version of Easy Southwest Casserole.
- 1 pound Ground Beef (I used 80/20.)
- 1 package of your favorite Taco Seasoning
- 1 Can of Green Giant Chipotle Corn or Mexicorn drained
- 1 Can Jalapeno Ranch Style Beans drained. (Can also use plain Ranch Style beans or black beans for less spice.)
- 1 Can Red Gold Tomatoes with Green Chiles
- 1 Jar 505 Southwestern Enchilada Sauce
- 8 Tortillas
- Grated or Shedded Cheese for topping. (I used Chipotle Chedder from Boar's Head and Manchega.)
- Tortilla Chip Strips for Crunch on Top (optional)
- Preheat oven to 350.
- Brown ground meat with taco seasoning according to package instructions.
- While the meat is browning, grate the cheese. (Unless you are using pre-shredded.)
- Drain grease from ground beef from skillet.
- When the meat is browned add tomatoes, corn and beans.
- Stir to mix and heat for 3-5 minutes.
- While meat and vegetables are heating, grease the bottom of a 9x13 casserole dish and line with 4 of the tortillas. You can trim them to fit the casserole dish if desired.
- When the ground meat and vegetables are done, carefully pour mixture into casserole dish.
- Spread the mixture evenly over tortillas to line the bottom of the dish.
- Spread half the jar of 505 Southwestern Enchilada Sauce over the meat mixture.
- Use the remaining tortillas to top the casserole.
- Top the casserole evenly with the shredded cheese and if desired crumble tortilla chips on top for a bit of crunch and color.
- Bake in oven for 25 minutes or until cheese is golden brown at the edges.
The Southwest Casserole was so delicious and we could definitely tell the difference with it being made fresh. The meat had a hint of spice from the taco seasoning, the cheese was creamy with just a bit of a kick, and the 505 Southwestern Enchilada Sauce added another smokey layer of flavor. It was dinner ready in less than and hour, a hearty casserole with a Southwest kick and we had enough for leftovers the next night! Now I’m not sure Ian will let me go back to the frozen version though. 🙂
I loved the flavor the 505 Southwestern Enchilada sauce added to my casserole and we also have a new favorite sauce for fajitas and homemade breakfast tacos in their Honey Chipotle sauce. They have a whole line of fresh, all natural sauces with no MSG added and made with chiles straight from the Hatch Valley in New Mexico. I’m already addicted to using them in my cooking! You can pick up 505 Southwestern at your local HEB. You can see their whole line of sauces here.