Jennifer’s Mexicali Casserole

“Hey Mom, what are we having for dinner?” Nevin asked.

“Jennifer’s Mexicali casserole.”

“Oh.” (Eyes rolling.)

So, here’s last night’s dinner creation.  Despite the disappointment and eye rolling that came before it, everyone liked it.

Jennifer’s Mexicali Casserole

1 pound ground beef or turkey

1 t. cumin

1 t onion powder

6 – 8 10 inch tortillas cut into strips

2 cans diced tomatoes (use the ones with chillis in them if you like things hotter.)

1/2 cup salsa

1 12 oz can of refried beans

1/2 C sour cream

1 C shredded cheddar

Brown the ground meat, adding the onion powder and cumin as you are cooking (you could also use taco seasoning).

Drain meat and put aside.

Mix together tomatoes and salsa; put aside.

Mix together refried beans and sour cream.

Layer ingredients in a slightly greased 9 1/2 X 11 pan in the following order:

tomato mixture, tortilla strips, bean mixture, meat, 1/2 c. cheese – repeat.

Bake in 350 degree oven for 30 minutes.  You may want to cover the pan with foil for the first 20 minutes and take it off for the last 10.  I was out of foil, so I just baked it without and it turned out fine.

Serve w/dollop of sour cream, tortilla chips and dip, and fruit.

Makesabout 12 servings.

4 thoughts on “Jennifer’s Mexicali Casserole”

  1. even thought it’s too early to think about eating mexicali delight i am drooling. thx for sharing the recipe. do you like to use corn or flour tortillas??

  2. Tricia,

    I used flour tortillas because that is what I like for quessadillas, etc., so I gravitate toward them in the store. But I think I would like this recipe with corn tortillas. Mostly, I see them as the smaller size, so you would have to use more.

    Also, thinking of corn tortillas makes me think a Mexican corn casserole would be a good side dish to serve with this recipe.

  3. This looks really good….too bad some of my boys wouldn’t touch it with a ten foot pole. Maybe I’ll just make it for me to have for lunch. Did you use turkey or beef?

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