Are you thinking I love casseroles – you are right I do because they are delicious, easy to prepare and easy to double for the freezer. Not to mention you can add a salad or some fruit and have a great meal. Over the years I have started and been involved in several “Caring Casserole Ministries”. A group of women would cook and freeze casseroles of all sorts and stock them in the church freezer. We always had a variety from vegetarian, beef, chicken, Mexican to breakfast casseroles. Then when the call came in that someone needed a meal we would deliver a frozen casserole that they could cook on their time schedule. We even added frozen desserts and bread to go with the casseroles. If they needed several meals we would deliver several casseroles. It was a way for us to show we cared about them and to spread some joy.
Recently I posted an enchiladas with sour cream sauce casserole, with no tomatoes in the recipe. This one however is more of a traditional Mexican recipe with refried beans, beef , taco seasonings and tomato sauce. Make it vegetarian by doubling the beans and no meat.
It goes together so easy and comes out great every time. So, spread some joy by having some folks over for dinner or surprise another family that you know are struggling and you will be a blessing to them. Make it a “Caring Casserole” and it will be “The Best you ever made”!!!
I would love to hear what you served with this casserole and how you shared some JOY!!!
Please leave a comment below Thanks
- 8 - 8-inch whole wheat tortillas
- 1 1/2 cup tomato juice
- 1 envelope taco seasoning mix
- 1 tablespoon canola oil
- 1/2 pound ground beef ( I used low fat 8%)
- 1 16 ounce can refried beans
- 3 cups shredded cheddar cheese, divided
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Optional Garnish: diced tomatoes, chopped avocado, shredded lettuce, sour cream and salsa.
- Combine tomato juice, seasoning mix, oil, cumin, and chili powder. Stir well, and set aside.
- Cook ground beef in a large skillet until browned, stirring to crumble, drain if needed.
- Stir in refried beans and 1/2 cup tomato juice mixture. Bring to a boil; simmer 5 minutes or until throughly heated, stirring occasionally. Remove from heat.
- Evenly place beef mixture down center of each tortilla. Use 1 1/2 cups cheese and top evenly over beef down center of each tortilla.
- Roll up tortillas, in small packets, and place seam down in lightly sprayed 13x9x2 inch baking dish.
- Pour remaining tomato juice mixture over casserole. Cover and bake, in preheated 350 degrees oven for 30 to 35 minutes.
- Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts.
- Sprinkle with lettuce, avocado, diced tomatoes, sour cream and salsa.
- Make ahead and bake later: Do not pour over remaining tomato juice mixture : Cover casserole and refrigerate. Refrigerate remaining tomato juice mixture. When ready to bake pour the tomato juice mixture and follow baking directions above.
- To Freeze: Bake casserole in freezer,oven safe dish, do not add cheese. Add cheese when you use at later date. Follow above baking directions for frozen casserole, adding extra time if casserole not thawed.