David's Mexican Casserole
David made dinner last night and modified a recipe he'd used before to make a totally different dinner. This was really simple (read he didn't burn himself on the oven rack) and took very little prep time.
2 pounds ground beef (or turkey)(David used 1 pound of each)
1 16 ounce can corn, drained
1 16 ounce can black beans, drained
1 15 ounce can enchilada sauce, (we use MILD)
1 15 ounce can diced or stewed tomatoes (Rotel or Mexican style)
8 ounces sour cream
8 ounces cheddar cheese, grated
1 13 ounce package Doritos (he used Black Pepper Jack Doritos)
Preheat oven to 350º F.
Press the meat in bottom of 9x13 inch baking pan.
Sprinkle corn and beans over meat.
Pour the enchilada sauce over the entire casserole.
Spread the tomatoes over the top.
Add the sour cream in dollops and smoothe to cover as much as possible of the casserole.
Sprinkle with the grated cheese.
Top with crushed Doritos and press them down to make good contact with the other ingredients. (Reserve a few to sprinkle on the plate as a base for the casserole.)
Bake for 1 hour
posted by oz (in ept)