Easy Mexican Casserolemedium prep time 10 mins | cook time 1 hr | SERVINGS 6
1 lb lean ground beef
2 cups salsa
1 (16 oz) can La Fe Kidney Beans, drained
3 cups tortilla chips, or toasted La Fe Tortillas,
or La Fe Tostone/Yuca Chips; crushed
2 cups La Fe Mexican Crema
1 (2 0z) can sliced La Fe Black Olives, drained
1/2 cup chopped green onion
1/2 cup canned diced tomatoes/fresh chopped tomatoes
2 cups shredded cheddar or La Fe Queso de Papa
Preheat the oven to 350˚F (175˚C).
In a large skillet over medium-high heat, cool ground beef until no longer pink. Stir in salsa, cayenne, black pepper, cumin, garlic powder, salt, and onion powder. Reduce, heat, and simmer for 20 minutes, or until liquid is absorbed. Stir in La Fe kidney beans, and heat through.
Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips, La Fe baked tortillas, or La Fe tostone chips in the dish, and then spoon beef mixture over chips. Spread La Fe mexican crema over beef, and sprinkle La Fe black olives, green onion, and diced tomato over the mexican crema. Top with cheddar cheese or La Fe queso papa.
Bake in a preheated oven for 30 minutes, or until hot and bubbly.