I am a member of the Country Crock Casserole Club and this month’s challenge was to recreate Mexican Beef & Corn Casserole. Armed with the ingredients and inspiration Country Crock sent me I came up with a new recipe that was a huge hit with my family. I made Mexican Casserole Enchiladas and they were easy and delicious. The best part is that the recipe makes enough for 2 batches and this freezes really well so you knock out two meals in one easy recipe.
Mexican Casserole Enchiladas Recipe
- 1 pound ground beef
- 1 can Mexicorn
- 1 can black beans
- 1 large jar of salsa, the chunky kind
- 1 box of spanish rice
- 1 can of diced tomatoes
- 2 TBS Country Crock
- 1 package of shredded cheese either Mexican blend or cheddar
- 2 packages of fajita or burrito size tortillas ( depends on your pan width)
Make the spanish rice according to the box directions, you will need the Country Crock to brown the rice and the diced tomatoes to add to the rice. In a separate skillet brown the beef. Then add black beans, Mexicorn and rice to the beef skillet.
Preheat oven to 350
Fill 8-10 burritos each with 1 large spoonful of filling, roll tight and place in casserole dish. Repeat for the second casserole dish which you will be freezing. Add extra filling on top of rolled enchiladas and then top generously with shredded cheese. Omit the cheese for the freezer batch and add cheese when you serve.
Bake in oven for 25 minutes or until cheese is melted and golden. Serve with chips and guacamole and extra salsa.