Tortilla Casserole
Ingredients
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. Whether you make this Tortilla Casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results
Instructions
Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
Bake uncovered 15 to 20 minutes or until hot and cheese is melted
NOTES
Store leftover tortillas in a resealable plastic food-storage bag or in plastic wrap in the refrigerator.
Like it hot? Use hot salsa and shredded Monterey Jack cheese with jalapeño peppers.
Recipe and image courtesy of Tortilla Casserole Recipe - BettyCrocker.com