The Pioneer Woman Tasty Kitchen
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Southwest Casserole

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Family friendly, delicious, great for a potluck or to keep in the freezer for a busy day casserole. (and a sneaky way to get spinach into your kids).

Ingredients

  • 1-½ pound Ground Beef
  • 1 whole Small Onion, Chopped
  • 1 clove Garlic, Minced
  • 1-½ cup Salsa, Your Favorite Brand
  • 10 ounces, weight Package Frozen Chopped Spinach, Thawed And Squeezed Dry
  • 2 whole Medium Tomatoes, Diced
  • 1 whole Red Pepper, Chopped
  • 8 ounces, fluid Can Of Tomato Sauce (El Pato Tomato Sauce Adds A Nice Level Of Heat)
  • 1 Tablespoon Lime Juice
  • 1-½ teaspoon Salt (optional)
  • 12  Flour Tortillas
  • 1 cup Sour Cream
  • ¾ cups Shredded Cheddar Cheese
  • ¾ cups Shredded Monterey Jack Cheese
  • ½ cups Sliced Ripe Olives
  • 2 whole Green Onions, Sliced

Preparation

Brown meat over medium heat with the onions and garlic. Once the meat is browned and the onions are softened, remove from heat and drain the grease.

Add salsa, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.

Arrange 6 tortillas (**) on bottom and up sides of a lightly greased 13 x 9 baking dish, overlapping as necessary. Top with half of the meat mixture. Arrange the remaining tortillas over the meat mixture, overlapping as necessary. Spread sour cream evenly over tortillas, top with remaining meat mixture.

Bake in a 350F oven for 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheeses. Pop back in oven for about 20 minutes. Then remove it from the oven and let stand 10 minutes.

Cut into squares to serve. Garnish with olives, some sour cream and sliced green onions.

** I find that if I cut the tortillas into squares first, they’re a lot easier to serve, especially at pot lucks.

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Profile photo of Laken

Laken on 12.7.2011

What a great recipe!! I loved how it was all in one skillet and then the oven did the rest. The only thing I did different was I added Emeril’s Southwest Seasoning to the hamburger meat while it was browning. And we left off the tortilla’s and after it baked off in the oven we used it as Taco Filling and we loved it!! Definatly will make it again!!!

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