Tuesday, September 13, 2011

Mexican Casserole

       I baked a mexican casserole dish yesterday evening. I could call it "my own recipe" but really it was all one big improvisation, a result of realizing I had ingredients in my fridge and pantry to make a southwestern dish and throwing them all together.

That is the beauty of this dish. It's so simple that you can change, add, or omit just about anything you want. As a note, there is a limited amount of Mexican food in Germany, so this is a pretty white washed version.

Mrs. Schmidt's Mexican Casserole


1 package ground meat (ground beef would be great, but I opted for a lean ground turkey)
1 small onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
black pepper, to taste.
1 can of beans (black or pinto would be fantastic. Because of a shortage of these in Germany, I used white beans and honestly they tasted great.)
1 can of corn
1 can of black olives
1 Tbs fresh lime juice
1 chopped, small tomato
1/2 cup salsa (as spicy as you want it!)
1 cup monterey jack cheese (cheddar would work great as well)
1/2 cup low fat sour cream, or extra thick greek yogurt.
1 handful green onion, chopped
Tortilla Chips


1. Preheat oven to 375 degrees.

2. Heat a large nonstick skillet over medium high heat. Add chopped onions with a little bit of olive oil and sautee for about a minute. Add the ground turkey (or beef) and stir in with the onions. Add minced garlic and continue to sautee for another minute. Add cumin, black pepper, and chili powder, sautee until the meat is properly browned and everything is thoroughly heated.
3. Crush tortilla chips (quantity up to you) and arrange them in the bottom of a 9 x 13 baking dish that is coated with cooking spray.
4. In another nonstick skillet (heated to medium heat) add the can of beans. Stir and mash with the back of a wooden spoon until thick and chunky. Stir in lime juice, and continue to cook until heated through.

5. Pour beans into the baking dish on top of the crushed tortilla chips, spreading them out to form the bottom layer. Spread the cooked meat over top the layer of beans.
6. Continue layering: salsa, corn, sliced black olives, chopped tomatoes, sour cream/yogurt, more tortilla chips, and top with cheese and green onion.
7. Bake at 375 degrees for 15 minutes or until the cheese is nice and bubbly.


Steven LOVED this. It's as close to authentic Mexican food that we'll ever get in Germany. It was super flavorful: I'm glad I added the chili powder and the lime juice to the beans. If you want even MORE spice, I would suggest sauteeing chopped jalapeno with the onion in the beginning! That would certainly do the trick.


Alana said...

This looks SO good!

I feel you on the lack of Mexican food. I craved it the entire time I was in Ireland. Europe doesn't know what it's missing!

Jen said...

Yummm sounds great aside from the meat, as I'm a vegetarian! I love Mexican food. Also, I passed an award along to you on my blog today :-)

Daryl said...

@ Alana - I know! Europeans are Crazy!

@ Jen - That's the great thing about this...you can totally omit the meat and replace it with...anything! I think adding black beans in addition to the pinto beans would be YUMMY.

withoutizy said...

omg I'm so craving some "Western food" and this is just one big tease! Delish.

Daryl said...

@ izy, it is delish! p.s when will you be in prague???

there is an overnight bus that runs between frankfurt and prague for less than 24 euros round trip....ever since I found that out I've been DYING to go!

Emma Frances said...

My husband totally threw something like this together during our first month of marriage. I didn't even know he knew how to cook! It was a fun, delicious surprise!

Alex said...

ah looks better than I imagined. I'm having my mom bring Velveeta and Rotel so I can make queso... pathetic

Penny and Sierra said...

I was just thinking about the fact that Europe doesn't have any real Mexican food and debating whether I would miss it or not when I study abroad.


Related Posts Plugin for WordPress, Blogger...