Greetings amazing OSSS readers! This is Carole from My Kitchen Escapades and I am thrilled to be part of this amazing blog. I’ve been blogging on MKE for almost 8 years and love sharing the experiences and recipes that come along with being the mom of 6 crazy kiddos. A great way to check out my blog for the first time is to click here to see my Top 10 Recipes of All Time. They are guaranteed winners!
Anyone who has more than one mouth to feed knows it is a near miraculous event when everyone is happy with what is placed before them at dinner. Since there are 8 different mouths with 8 differing opinions at the Jones table, I’ve learned to block out all the “Eeeewwws” and “What is THAT?”-s and not take it personally. My dinner rule is unchangeable: Eat it or don’t. But nothing else to eat until breakfast 🙂
Initial field reports when I placed this rockstar dish on the table were all positive since they could see the killer looking chips and cheese covering the top. After the first scoop out of the pan, I lost a couple kids when they saw the tomatoes 🙂 However, after everyone actually tasted their dinner, all was good again. Every single one of them asked for a second helping, which is the ultimate stamp of approval for this momma!
This recipe makes a big, heavy casserole that will feed a large crowd, but don’t worry when you are trying to cram it all into your 9×13 pan. It will fit so don’t lose faith 🙂 Just keep smooshing it down as you layer on all the killer ingredients!
Serves: 12 servings
- 1 lb ground beef or turkey
- 12 oz bag corn tortilla chips
- 3 Cups shredded cheese
- 3 - 10 oz cans green enchilada sauce
- 7 ounce can chopped green chilis
- 2 - 14 oz cans petite diced tomatoes, drained
- 14 oz can corn, drained
- 2 - 14 oz cans black beans, drained and rinsed
- 1½ tsp salt
- ¾ tsp black pepper
- Preheat oven to 350 degrees and lightly grease a 9x13 casserole pan.
- Brown your ground beef until cooked through fully, adding some salt and pepper to taste. In a large bowl, mix together the cooked ground beef, enchilada sauce, green chilis, drained tomatoes, drained corn, drained black beans, salt and pepper.
- Place half the bag of tortilla chips in the bottom of the casserole and smash them down a bit with your hands. Sprinkle on 1 C of cheese, then half of the mixture in the bowl followed by another 1 C of cheese. Put on another layer of crunched chips, saving a few for the very top, and then the rest of the mixture in the bowl. Finish off the top with the last remaining crunched up chips and 1 C of cheese.
- Bake for 25-30 minutes, until the dish is bubbling on the sides and the cheese has browned on top. Serve with sour cream and diced avocado on top.
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