Beef and Salsa Casserole for Cindo de Mayo!
This beef and salsa casserole can be thrown together pretty quickly and can even be done ahead of time!
Servings 6
Calories 685kcal
Ingredients
- 1 lb ground beef or ground chuck for less fat
- 1 Cup(s) frozen corn thawed and drained
- 2 Cup(s) tortilla chips
- 2 Cup(s) shredded Monterey Jack cheese
- 12 ounce chunky salsa
- ¾ Cup(s) mayonnaise
- 1 ½ tbsp. chili powder
- seasoned salt to taste
- black pepper to taste
Instructions
- 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
Serving: 1g | Calories: 685kcal | Carbohydrates: 19g | Protein: 38g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1047mg | Fiber: 3g | Sugar: 4g
