Don't you just love 1-dish meals? Use a large oven-proof skillet to simmer, bake and serve. The idea for this recipe came from a Turkey Enchilada Casserole that I just love, from Food Network. Check it out for great post-Thanksgiving meals.
FIESTA CASSEROLE
1 lb ground beef (or other meat you have on hand)
1 small onion chopped
2 cloves garlic, minced
1 t salt
2 t cumin
1-2 t your favorite hot sauce (or 1/2-1 can chopped green chilis)
21 oz (approx) salsa or similar (you can use picante sauce, Ro-Tel tomatos, green enchilada sauce, etc...)
1 can black beans, rinsed & drained
1 sm can sliced olives
water - see notes below
8 6-inch corn tortillas, quartered
2 c grated cheddar
Preheat oven to 375F.
In large oven-proof skillet, brown meat, onions and garlic. Add salt & cumin, hot sauce or chilis, salsa, beans and olives. Add water as needed (see note below). Stir in tortillas. Bring to a boil. Stir in half of cheese. Top with remaining cheese and bake until bubbly, approx 20min.
Note: if you use 3 7oz cans Salsa Verde, for example, you won't need to add water. The same would be true with canned Ro-Tel tomatoes (I wouldn't add hot sauce, either, if using Ro-Tels). But the skillet contents needs to be a slightly soupy before you put it in the oven, as the tortillas are going to soak up some moisture. The first time I made this, I used a jar of salsa and the remains of a bottle of taco sauce that had been hanging around for months. I added 1/4 c water, then after adding the tortillas, I decided to add another 1/8c. It doesn't really matter if the casserole comes out a softer or firmer, it's going to taste great.
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