Saturday, 4 May 2013

Mexican Casserole Recipe

Created out of a need to rid the refrigerator of accessories, this formula is versatile. Add more maize to create it more gratifying, if you like. You can also liven it up as hot or light as you want.—David Generators, Indiana, Indiana
Mexican Casserole Recipe


    1-1/2 pounds ground beef
    1 package taco seasoning
    3/4 cup water
    1 can (16 ounces) refried beans
    1/2 cup salsa
    6 flour tortillas (6 inches)
    2 glasses freezing maize, thawed
    2 glasses (8 ounces) destroyed cheddar cheese
    Shredded lettuce, chopped tomato vegetables, chopper perfect olives and bitter lotion, optional


    In a large container, prepare meat over method warm until no longer pink; strain. Mix in taco preparing and the water. Bring to a steam. Reduce heat; prepare, discovered, for 5 moments.
    Meanwhile, in a microwave-safe bowl, merge legumes and salsa. Cover and microwave for 1-2 moments or until spreadable.
    Place three tortillas in a oiled round 2-1/2-qt. cooking bowl. Part with half of the meat, vegetable combination, maize and cheese; do it again levels.
    Prepare, discovered, at 350° for 40-45 moments or until dairy products is dissolved. Let stand for 5 moments. Serve with lettuce, tomato vegetables, olives and bitter lotion if preferred. Yield: 6 meals.

Nutritional Facts 1-1/2 glasses (calculated without optionally available toppings) is equal to 546 calorie consumption, 25 g fat (13 g soaked fat), 102 mg cholesterol, 1,368 mg salt, 44 g carbs, 5 g roughege, 37 g proteines

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