Mexican Casserole

The other day, I was reading some tips on how to have a successful food blog. One of the first suggestions was to find a certain type of cuisine and focus solely on it. While that might work for some, maybe even many foodies, that does not appeal to me at all. Why on earth would I want to limit myself so? One of the best things about cooking from scratch is the possibilities! They are endless and interesting and fun. 


I guess my goal would then be to have a wide variety of dishes as I have a wide variety of food interests. I hope anyone stopping by can find something that appeals to them. From quick and easy to challenging and creative. 


So without further ado, here is a somewhat quick and easy recipe that can easily be adapted to your family's tastes.


Mexican Casserole:
1 lb. ground beef
1/2 cup onion, chopped
1 pkg. taco seasoning
1 (15 oz) can refried beans
2 cups colby jack cheese, shredded
1 cup salsa
1 tomato, chopped
3 cups corn chips, crushed


Brown beef and onion in a large skillet until beef is no longer pink. Drain. Add taco seasoning and cook according to package directions (adding the amount of water suggested). Set aside.


Heat refried beans in a medium saucepan over medium heat until warmed through. Stir in 1 cup of the shredded cheese and all of the salsa. Stir until well combined.


Preheat oven to 375 degrees.


Place 2 cups of the crushed corn chips on the bottom of an 8" x 8" casserole dish. Pour the bean mixture over the chips. Add the taco meat, then the remaining cup if corn chips over that. Sprinkle with remaining cup of shredded cheese. 


Bake until cheese on top has melted. Remove from oven and top with chopped tomatoes.


Serve with sour cream on top or more salsa.