Submitted by: Melanie Olup
1.75-2 lbs ground beef - the 80%/20% is best.
2 cups sour cream
1 large sweet (vidalia) onion
1 small jar salsa, mild, med or hot up to you
1 1/2 packets taco seasoning
1 bag of frozen white corn
1 green pepper
1 red pepper
1 package of small refrigerated tortillas
1 large bag of shredded mont. jack cheese
1 small bag of shredded cheddar cheese
Chop onion up, saute in a few tablespoons of veg. oil, until translucent.
Add ground beef, brown and drain. While browning, chop into small pieces both peppers. In separate pan, cook corn, peppers, salt & pepper to taste, and approx. 1/2 stick of butter. Bring almost to boil and then reduce heat
to let simmer.
After completely draining meat, add taco seasoning, (add one packet, then sprinkle in a little more from the second packet to taste. For some people, more than one packet may be too much. Make sure you taste it. Mix very well. Add salsa half jar of salsa to meat. Mix up and if meat looks dry, add more.
Heat oven to 350 degrees. Grease bottoms and sides of 13x9 glass casserole
dish. Lay 1 layer of tortillas on the bottom. Make sure to get the sides,
(ripping small pieces off of tortilla to fill in the spaces). Begin layering. Add half of the meat, then half of sour cream, then sprinkle mont jack cheese to cover up first layers, add 2nd layer of tortillas, meat, sour cream, mont jack cheese. Press down with spatula to compress. Add corn mixture on top, spread out evenly. Sprinkle lightly with cheddar cheese.
Bake in oven for about 15-20 minutes until bubbly. Don't let the cheese get
burned. Let cool for about 15-20 minutes then cut into slices. Serve with
a large spoon or spatula! Great mexican dish!!! Serves at least 8.
This recipe came from my friend Tobi's mother in-law. I changed about 5 ingredients and made it my own. I make it once a month in my home and my family is crazy about it!!