I remember one very distinct time that my dad made this. I must have been about 4 years old; my dad, brother and I were living in condo in Orem and we were having someone over for dinner. The casserole went around the table and everyone helped themselves. When it came to my turn, I dished some of the casserole onto my plate then promptly stuck the serving spoon into my mouth, not wanting to miss out on the good stuff that was left on it. I then received a very stern lecture from my dad on why we do not put the serving spoons in our mouths. My dad left the table to get a clean serving spoon for our guest. I felt pretty silly, needless to say. Anyway, I really enjoy this casserole and hope that your family likes it as well.
1 1/2 lbs. ground beef
salt and pepper to taste
2 tsp chili powder
1/2 tsp cumin
1/4 tsp crushed garlic
18 5 1/2 in round corn tortillas
1 bag frozen corn
2 cups shredded cheese (I use either cheddar, colby jack, or Monterey jack. If you want some heat, pepper jack would be good.)
Chopped tomotoes
Shredded lettuce
Salsa
Sour Cream
Guacamole
Preheat oven to 375.
Cook the ground beef with the spices and garlic until cooked through. Drain Add the two cans of tomato sauce and re-season if necessary.
Spoon a little of the sauce into the bottom of a 9x13 baking dish. Lay down 6 tortillas on the top of the sauce (they will overlap). Add about 1/3 of the remaining sauce on top of the tortillas, sprinkle on some frozen corn and cheese and the next layer of 6 tortillas. Add another 1/3 of the sauce, more corn and cheese and a final layer of tortillas. Cover the top layer with the remaining sauce and cheese and put it in the oven for about 20-30 minutes.
Serve with your favorite taco toppings, and don’t lick the serving spoon.
This recipe could easily feed 8-10 people. I always cook too much. So, if you don’t need that much, just cut it in half and put the casserole together in a smaller dish.
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