Mexican Casserole

I had to promise myself that I would post something "savory" before I post yet ANOTHER sweet treat!! :o) No worries though, I still have many more to come! I am excited to share this recipe with you all because it wasn't actually one I made! I have to admit, the hubs did 100% of the work on this meal! And let me tell you what, IT WAS FANTASTIC!

With the hubs being a school teacher and having the entire summer off I often gave him a hard time about having so much free time on his hands. I would pile up the "honey-do" lists and come home to find it all completed! Maybe I wasn't giving him enough to do :o) **Note to self: make lists longer next year! :o)** One thing about having him around in the summer is that my house is always clean and he usually has dinner on the table ready to eat when I get home! I finally mentioned that it would be nice if he would try to come up with a "nicer" meal...something that wasn't a meat on the grill and a steamfresh bag of veggies! Not that I have a problem with that, I just wanted to see what he would come up with! I can only eat some much grilled chicken and steamed peas!!! :o)

I couldn't believe it when I came home, opened the door, and this great aroma (not the smell of the grill being lit) hit me in the face! I immediately asked what was for dinner. "Mexican Casserole" was the response, and I was so excited to taste his hard labored meal!

Let me tell you it was wonderful! Leftovers were even better! The hubs gets an "8" hehe... (you would think this was funny if you had read this post!) ok maybe not an 8 probably higher, it was that good!

Mexican Lasagna

(from Taste of Home)

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.

Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired.