Ah yes, Mexican Casserole, just like exactly nobody makes in actual Mexico.
I am always hesitant to stereotypically name things after an ethnicity in fear of looking like a dumbass.
Much like two weekends ago when I served Asian Coleslaw at a BBQ to 20 Asian people who were all, the fuck?
But, this has beans, salsa and guacamole in it, and in the name of exhaustion and inebriation, Mexican Casserole it is.
This is a really easy dish that is highly adaptable, and my husband and kids love it. It can be made a head of time and popped in the oven real quick before dinner, which seems to be my go-to plan these days. It’s probably also easily freezable, so it’s a great dish to give to people who just had babies. Except not me, because no offense, but I almost never eat food people bring over in their own casserole dishes. It creeps me out.
- 1 lb Ground Beef
- 2 Containers Pillsbury Crescent Rolls
- Can Refried Beans
- 16 oz Container Sour Cream
- 1 Jar Salsa (I used Newman's Own All Natural Salsa Medium)
- Bag of Shredded Cheddar Cheese
- ½ Cup BBQ Sauce (I use Sweet Baby Rays Original)
- 1 Tbsp Chili Powder
- Shredded Lettuce
- Taco Sauce
- Preheat over to 375 degrees.
- Spray a 9x13 glass baking dish with a non-stick spray and then cover the bottom with Crescent Rolls.
- Place in the oven for 8 minutes, or until slightly golden and less doughy, then remove and set aside.
- In a pan, brown ground beef, drain, and then season with Chili Powder and BBQ Sauce, stir to coat. Set Aside.
- Now it's time to start layering your casserole.
- Spread the Refried Beans over the bottom Crescent Roll layer.
- Then top with the ground beef.
- Then top a layer of salsa.
- On top of that, a layer of sour cream.
- Finally, make a generous layer of shredded cheese.
- Place back into 375 degree over for 10-12 minutes, or until the cheese melts and the crust is golden brown.
- Remove and serve topped with shredded lettuce, diced tomatoes, guacamole and spicy taco sauce.