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Mexican Casserole for Any Time

Kathy G.


  • 1-1/2 lbs (.7 kg). ground beef
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). pepper
  • 2 tsp (10 ml). garlic powder
  • 1 tbsp (15 ml) minced onion
  • 2 tbsp (30 ml) chili powder
  • 1 16 oz (448 grm). can corn, drained
  • 1 2-1/4 oz (63 grm). can sliced black olives, drained
  • 6 oz (168 grm) grated cheddar cheese
  • 3 8 oz (224 grm). cans tomato sauce
  • 10 corn tortillas
  • Fry ground beef in skillet with salt, pepper, garlic powder and minced onion; drain.
  • Add tomato sauce, corn, and chili powder; stir to mix.
  • Cook over medium heat for about 10 minutes.
  • Prepare 9 X 13 baking pan.
  • Line sides of pan and bottom with corn tortillas. (Let the corn tortillas come up over the sides.)
  • Pour beef mixture into pan and spread evenly.
  • Top with cheese and then the olives on top.
  • Bake at 350 degrees (175 C.) for 30 minutes.
Great served with a green salad. Super easy and delicious.

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