No too spicy for little kids, but Mexican enough for Cinco de Mayo! This beef and salsa casserole can be thrown together pretty quickly and can even be done ahead of time!
Cinco De Mayo (5th of May), commemorates the victory of the Mexican Militia over the French Army at The Battle Of Puebla in 1862!
- 1 lb ground beef or ground chuck for less fat
- 1 cup frozen corn thawed and drained
- 2 cups tortilla chips
- 2 cups shredded Monterey Jack cheese
- 12 ounce chunky salsa
- 3/4 cup mayonnaise
- 1 ½ tbsp. chili powder
- seasoned salt to taste
- black pepper to taste
Preheat oven to 350 degrees.
In a large skillet over medium heat, add the beef, seasoned salt, chili powder and black pepper.
Brown the beef until fully cooked and then drain off the fat.
Add the corn, mayonnaise and salsa and stir to blend.
Using a 2 quart casserole dish, layer the ingredients, distributing evenly, as follows.
½ of the meat
½ of the chips
½ of the cheese
Repeat with remaining ingredients.
Cover with aluminum foil and bake for 20 minutes.
Serve immediately with chopped tomatoes, shredded lettuce and sour cream if you’d like.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 685Total Fat: 51gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 129mgSodium: 1047mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 38g