This is an easy and very tasty Mexican dish. I often substitute leftover meat.
- Carbohydrate 125.194300095593 g
- Cholesterol 193.67 mg
- Fat 97.7463250306335 g
- Fiber 10.3879997171155 g
- Protein 51.722475010197 g
- Saturated Fat 36.6161975034965 g
- Serving Size 1 1 Serving (574g)
- Sodium 1803.46000039907 mg
- Sugar 114.806300378477 g
- Trans Fat 9.42171750243988 g
- Calories 1581 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Crisp corn tortilla fragments soften beneath a dense mantle of simmered beef, while cold dairy yields a distinct thermal barrier against bubbling cheese. Layering textures requires deliberate sequencing in a 9x13-inch pan to prevent structural collapse during baking at 350 degrees Fahrenheit. Building layers correctly ensures moisture remains locked within the meat and bean mixture rather than turning the base soggy.
Freezing and Reheating Strategy
Assembled dishes tolerate freezing well when wrapped tightly in moisture-resistant film for up to two months. Thaw frozen pans in the refrigerator for 24 hours prior to baking to guarantee even heat penetration. Cover the vessel with foil during the first 15 minutes of the reheat phase to protect the cheddar topping from scorching before the center reaches serving temperature.
- Drain canned beans thoroughly in a colander to prevent excess liquid from compromising the bottom crust.
- Simmer the meat and salsa mixture over medium-high heat until excess moisture evaporates fully.
- Remove the protective foil cover during the final ten minutes of baking to brown the cheese adequately.
