A creamy twist to a spicy dish. This spicy Mexican Casserole dish is sure to become a weeknight star on your dinner table.
By
Stonyfield
A creamy twist to a spicy dish. This spicy Mexican Casserole dish is sure to become a weeknight star on your dinner table.
Ready In: 55 minutes
Level: Easy
Prep: 10 minutes
Cook: 40 minutes
Yields: 8 Servings
- 2 lb ground beef
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- 2 Tbsp garlic (minced)
- 8 oz mild taco sauce
- 10 oz mild enchilada sauce
- 2 c Stonyfield Organic Whole Milk Smooth & Creamy Plain
- 4 oz green chilies (diced)
- 12 tostada shells (flat taco)
- 3 c sharp cheddar cheese (grated)
- 10 oz mild salsa
- 2 tsp salt
- 2 tsp black pepper
Ingredients
directions
Step 1
Preheat oven to 350°.
Step 2
Brown meat, onion, green pepper and garlic. Drain off fat. Season with salt and pepper. Add taco and enchilada sauce.
Step 3
Heat yogurt and chilies in a separate saucepan. Add to meat mixture. Blend well.
Step 4
In a 9x12 casserole dish, line bottom with 6 layers tostada shells, broken in quarters. Add half of meat mixture, cover with cheese. Top with salsa and repeat tostada, meat and cheese.
Step 5
Bake for 35 minutes.
