This meal is an easy and cheap fun change of pace. I wouldn’t go as far as to call it “Mexican Food” but it is definitely “Mexican inspired”. And anyone who has ever gotten food from the food bank or other charities usually gets loads of canned corn and plain refried beans… which get boring after a while. This recipe makes them fun and keeps things affordable by utilizing WIC items (whole wheat tortillas, onion and cheese) as well as common dollar store finds (sour cream, cream of mushroom soup, small jars of salsa, tortilla chips) combined with minimal meat. It’s a great way to stretch 1 lb of meat to feed six people and still have leftovers. Think of it as a “burrito lasagna” if ever there was such a thing. Regardless, it’s a square meal that’s cheap, easy to make, fun to eat and everyone loves it… which is all that really matters.
- 1 lb ground beef or turkey
- 1 medium onion , chopped
- 1 (1 1/4 ounce) package taco seasoning
- 1 (16 ounce) can refried beans
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (4 ounce) tub sour cream
- 1 (15.25 ounce) can corn, drained
- 6 large whole wheat tortillas or corn tortillas
- 2 cups shredded cheese (I used sharp cheddar)
- 1 (16 ounce) jar salsa
- 1 (6 ounce) can black olives, sliced
- Tortilla chips (optional, but fun)
1. In a large pot, brown the ground beef and drain. Add the onion and cook a little longer, until onion is just starting to cook before stirring in the taco seasoning. Add refried beans and mix thoroughly.
2. In a mixing bowl, combine sour cream and soup. Add the corn and mix well.
3. Spread half of the sour cream/corn mixture on the bottom of a baking dish. Rip three tortillas into pieces and spread evenly over the sour cream mixture. Tearing the tortilla makes it easier to serve later.
4. Spread half of the bean/meat mixture over the tortillas then Sprinkle with a layer of cheese.
5. Pour half the salsa over the cheese and sprinkle with half of the olives.
6. Repeat the layers: Sour cream, Tortillas then meat. Top with cheese and sprinkle with olives.
7. Bake uncovered at 350°F for 30 minutes.
8. Eat. Yum!
Serve with salsa, sour cream and a side of tortilla chips for scooping. This is basically the only way my two-year-old will eat it!