This cheesy and semi-sassy “any time” Mexican dish is sure to become a family favorite! It’s much more cost effective, healthy and delicious that any fast food restaurant I have found. Serve with a side of Spanish rice, maybe a little guacamole and you’re all set!
- 1 1/2 – 2 pounds ground turkey, chicken or beef
- 1 can (16 ounces) refried or black beans
- 1 can (4 ounces) chopped green chilies or 1 roasted chile; peeled & chopped
- 2-3 Tbsp taco seasoning
- 1 cup salsa
- 4 -10 inch flour tortillas
- 4 cups (16 ounces) shredded Mexican Blend or Colby-Monterrey Jack cheese, divided
- 2 cups mild salsa or enchilada sauce
- 1 cup sour cream
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 green onions, chopped
- 1 medium tomato, chopped, optional
- 1 jalapeno, seeded and chopped
- Preheat oven to 375°. In a large skillet, cook meat over medium heat until no longer pink.
- Stir in beans, chilies, taco seasoning and salsa. Simmer for 5-10 minutes to combine flavors.
- In a greased 10 inch spring form pan, place 1 flour tortilla on the bottom layer add a third of meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice and top with last tortilla. Top with remaining salsa or enchilada sauce.
- Cover and bake 45 minutes or until heated through.
- Top with sour cream, olives, onions, tomatoes, jalapeno if desired and remaining cheese. Bake uncovered for 5 minutes. Let stand 10-15 minutes before cutting.
*Chef’s Notes* This dish is sometimes even better the next day! If you plan to have leftovers and plan to reheat, you can choose to leave off the garnishes and add to individual servings as you go–your call!