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Layered Mexican Casserole 

Prep Time: 20 minutes

Start to Finish: 60 minutes

Makes: 6 servings

INGREDIENTS
1 lb. Lean (at least 80%) Ground Beef
1 jar Old El Paso® Thick N' Chunky Salsa
8 Corn Tortillas (6-inch)
1 can (16 oz.) Old El Paso® Refried Beans
1-1/2 cups Shredded Mexican cheese
1 can (15 oz.) Spanish Rice®
1 cup Tortilla Chips; coarsely crushed
 
DIRECTIONS
1. Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In a 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup salsa and heat for about 2 minutes or until hot.

2. Line baking dish with 4 tortillas, overlapping to fit. In a medium bowl, stir together refried beans and remaining salsa; spoon over tortillas and spread evenly. Top with half of the meat mixture and 3/4 cup of cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.

3. Bake for 30 to 40 minutes or until hot in center and bubbling along sides.