So, it's Cinco de Mayo - what are you making for dinner? Maybe you're young, footloose and fancy free and going out on the town. But, if you're like most of us, your Cinco de Mayo celebration will consist of squeezing dinner in between shuffling the kids to track and baseball practice, finishing up a presentation for work and trying to get to the gym for yourself. But that doesn't mean you still can't enjoy a yummy mexican dinner with your family!
When my grandmother was alive, I used to pack up the kids every summer and go spend a week with her. I had the greatest time with her and loved the fact that my children were able to create special memories with their great-grandmother in the "non-huge family gathering" atmosphere. Not to mention, it was so great to have someone cook all your favorite things and take care of me all week! It's been almost 6 years since I was able to do that because she passed away shortly after spending the week with us when my youngest was a baby.
She was an excellent cook, a very "down-home on the farm" type of cook. There is one casserole she made for us that was so simple, but to this day remains a favorite of mine and my family. When I make it, I serve it with some steamed rice, a simple green salad and usually either corn or, if its in season, yellow squash. Of course, only because this is how Mama served it when she made it for me so I have to do the same thing because that's just how I roll! So, without further ado, here's the recipe. Another great thing about this recipe - it freezes great and is also tasty leftover. When I make it, I usually double the recipe so I have one to stick in the freezer - I LOVE recipes that you can do that with because it makes life so much easier down the road when you are in need of a quick and easy dinner.
Mama's Mexican Casserole
- 1 lb. lean ground beed
- salt and pepper
- sliced black olives
- 1 can S&W white beans, drained & rinsed
- 1 can cream of mushroom soup
- 1 can Rotel tomatoes
- Corn Tortillas
- Grated cheddar cheese <p>
Brown onion and beef, seasoning with salt & pepper, drain fat. Remove from heat and mix with beans, cream soup and tomatoes.
Layer tortillas on the bottom of a 9x13 casserole. Spread half of the meat mixture on, sprinkle with cheese and olives. Repeat and then top the casserole with more tortillas, cheese and olives.
Bake at 350 for 20-25 minutes.
And if you're looking for a yummy adult beverage to help you celebrate a little more, click here!