Charlie’s Layered Mexican Casserole recipe was created by my husband, Charlie, and does not contain canned enchilada sauce. Unfortunately, I suffer from migraines and most of my migraines seemed to be caused by food additives and MSG (monosodium glutamate) is a big one for me! I have never found a canned enchilada sauce that doesn’t have MSG in it. And, I’ve never taken the time to learn how to make enchilada sauce from scratch. After telling Charlie that I missed having a yummy Mexican casserole dish with enchilada sauce, I came home from work one day to find that he had created this recipe using salsa! It has become a family favorite.
This is an “eyeball” thing – feel free to add and/or subtract ingredients to create your own version. In addition to its versatility in combining whatever is available in your pantry or refrigerator, the other good thing is that I rarely make it – my wonderful husband, Charlie, does! A win-win for me!
Gather your ingredients. I had both leftover flour and corn tortillas, so I used both in this recipe.
- Sauté hamburger in frying pan until almost brown; add onions and cook until onions are translucent.
- Preheat your oven to 350 degrees. Spray a 9″ x 13″ glass pan with non-stick cooking spray. I used my Misto! Cover the bottom of your pan with one cup of salsa.
- Add a layer of tortillas – on this layer, I used corn.
- Add the cooked hamburger (or ground turkey, shredded/diced chicken or beef) and cooked onion mixture.
- Add corn.
- Add beans (drained and rinsed). I used kidney beans, but you can use black beans, too.
- Add another cup of salsa.
- Add shredded cheddar cheese.
- Add a can of diced green chilies.
- Add black olives.
- Add tomatoes.
- Add American cheese slices.
- Add flour tortillas.
- Add more salsa and bake in preheated 350 degree oven for 40 minutes.
- After 40 minutes, remove from oven and add more grated cheese. I was out of the previously used shredded cheddar cheese, so this time I used mozzarella – 3 Cheese Layered Mexican Casserole!
- Return to oven and bake another 5 minutes until cheese is melted. Remove from oven, let rest for 5 minutes and cut into 8 pieces.
Ready to serve – yum!
Here’s the recipe:
- 10 to 12 - 5" flour or corn tortillas (or large tortillas, quartered or torn into large pieces)
- 1 jar (24 ounces) favorite bottled salsa; I use Safeway Select Garlic Lover's Salsa
- 1 pound ground hamburger, cooked and crumbled
- 10 grape or cherry tomatoes, sliced in half
- 1 small yellow onion, peeled and chopped
- 1 package (16 ounces) frozen corn or 1 can (15¼ ounces) corn, drained
- 1 can (6 ounces) chopped green chilies
- 1 can (15 ounces) kidney beans, drained and rinsed
- ½ cup black olives, sliced
- 9 slices of American cheese
- 2 cups of shredded cheddar cheese
- ½ bunch cilantro, picked from stems (for garnish)
- Sour cream (garnish)
- Additional salsa (garnish)
- Jalapeno (optional - garnish)
- Saute' ground beef and onion in frying pan until brown and onions are translucent.
- Preheat oven to 350 degrees.
- Spray bottom and sides of 9" x 13" glass baking pan with non-stick cooking spray.
- Coat bottom of baking pan with 1 cup of salsa.
- Next, layer 5-6 of the tortillas.
- Layer the following ingredients: ground beef, corns, beans, another cup of salsa, shredded cheddar cheese, chilies, olives and tomatoes.
- Layer American cheese on top.
- Cover with remaining 5-6 tortillas.
- Pour remaining salsa over all.
- Bake for 40 minutes.
- Add shredded cheddar cheese and continue baking until melted (about 5 minutes).
- Remove from oven and cool for 5 minutes.
- Cut into 8 squares to serve.
- Top with sour cream and cilantro.
- Pass additional sour cream, cilantro, salsa and jalapeno.