Beef and Corn Casserole
One of those casseroles that Mum makes out of whatever she could find in the pantry.
Ingredients
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 15oz. can cream-style corn
- 1 packet Taco seasoning mix
- 6 corn tortillas
- 1/2 cup hot water
- 1 4 oz can sliced pitted ripe olives, drained
- 1 cup shredded cheddar cheese
- Dairy sour cream (optional)
- Thinly sliced green onion (optional)
- Corn chips (optional)
Directions
- In a large skillet cook beef and garlic over medium heat until beef is cooked. Drain off fat.
- Stir in corn and seasoning mix. Bring to a boil, then reduce heat.
- Cover and simmer for 5-10 minutes. Remove from heat. Set aside.
- Stack tortillas and cut into wedges, and soak for a minute in the hot water to coften. Stir the hot water and olives into the beef mixture.
- In a 2 quart rectangular baking dish, layer 1/3 of the beef mixture and half of the tortillas; repeat the layers.
- Top with remaining beef mixture, spreading to cover tortillas.
- Bake, uncovered for 25 minutes in a 350 degree oven or until heated through.
- Top with cheese; bake for 5 minutes more.
- Let stand for 5 minutes before serving.
If desired, top each serving with sour cream and green onions and tortilla chips. Makes about 6 main-dish servings.
