Acapulco Delight

This is a layered Mexican casserole dish, similar to lasagna. It's easy to assemble and can be made ahead and stored in the freezer. Just let it thaw and then bake as directed below. Enjoy!

1 lb. ground beef
1 small onion, diced
1 pkg taco seasoning
2/3 cup water
flour tortillas (3-4 depending on how deep your dish is)
1 can refried beans
1 pkg flavored rice (I like Korrs Taco flavor)
2 cups shredded cheddar cheese
sour cream
salsa

Preheat oven to 350 degrees.

Brown hamburger with diced onions. Drain well. Return meat mixture to the skillet, add the taco seasoning and water. Stir until meat is well seasoned.

In a separate sauce pan, prepare the rice according to the directions on the package.

Once the rice and meat are ready, it's time to start layering. Start by spraying your cassarole dish (I perfer an 8x8 square or 2.5 liter round) with cooking spray. 

Spread the refried beans on the tortilla and place in the dish.

Next spoon in approximately 1/3 of the meat mixture.

Follow with approximately 1/3 of the rice.

Next spoon in some sour cream and salsa (as much or as little as you like).

Then sprinkle the cheese on top.

Complete at least 2 more layers. (You may be able to have more depending on how deep your dish is. If you want more layers, you will need to adjust the amount of meat and rice you use on each one.)



Once all the layers are complete, bake for 25 minutes, covered with aluminum foil. Remove foil and finish baking for 5 minutes or until cheese is fully melted.

If freezing, make sure to use a dish that has a tight fitting lid.


Serving suggestions: Southwest Salad with Cilantro-Lime Dressing
http://fortheloveofcooking-recipes.blogspot.com/2009/04/southwestern-salad-with-cilantro-lime.html