Sunday, May 20, 2012

Make Ahead Sunday - Tex Mex Casserole

1 1/2 lb ground turkey or beef
1 onion (chopped)
1 Tbsp Olive Oil
2-3Tbsp Chile powder or taco seasoning
1/4 cup water
salt and pepper to taste
2 cans ranch style beans
1 bag tortilla chips (about 4 cups, crushed)
1 lb (1/2 loaf) velvetta cheese, cubed or cut into slices
1 can rotel diced tomatoes
1 16 oz container sour cream
garnish - chopped tomato, chopped chives, chopped cilantro, sliced avocado

Heat oil in skillet and brown meat.  Once done, add onion.  Cook until translucent - 7-10 minutes then add seasoning and water.  Remove from heat.  Spray a 9x13 baking dish with cooking spray.  Line with half the chips.  Top with meat then beans, then cheese and then remaining chips .  Combine rotel and sour cream and pour over chips.  Bake on 350 for 30-40 minutes until cheese is melted and casserole is heated through.  If making ahead, bake 30 minutes covered and 30 minutes uncovered.  Garnish with tomato, chives, cilantro and avocado.

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