Steak Nacho Casserole

Rosie's Tidbit:

If making casserole ahead, cover and refrigerate overnight, or freeze for up to one month. When ready to serve, defrost in the refrigerator overnight or take directly from the freezer. Place covered baker in cold oven; turn oven on and allow baker and oven to preheat together. Bake refrigerated casserole at 400 degrees for 45 minutes; uncover and cook for additional 10 minutes. Bake frozen casserole at 400 degrees for 1 hour and 20 minutes; uncover and cook for an additional 5 minutes.

Steak Nacho Casserole brings together great Mexican flavors for a hearty, one-dish meal that’s simple to prepare and fun to eat. Perfect for making ahead of time and freezing, too! - 

Ingredients

• 1 cup chopped, cooked steak
• 1 cup corn kernels
• 1 (15-ounce) can black beans, rinsed and drained
• Juice of 1 lime
• 1 cup chunky salsa
• 8 ounces (about 2 cups) grated sharp Cheddar cheese
• 4 corn tortillas ( have also used flour tortillas)
• 2 tablespoons pickled jalapeños or sliced fresh jalapeños (less if you prefer)

Directions

1. Preheat oven to 400 degrees. Spread 1 tablespoon salsa over the bottom of a 1.5-quart round baker.
2. In a large  bowl, combine steak, corn, beans, lime juice and remaining salsa.
3. Place 1 tortilla in the bottom of the baker, top with 1/2 cup of the cheese and then 1 cup of the steak mixture. Repeat the process two more times. Finish with a tortilla and the remaining cheese and top with jalapeños.
4. Cover baker with foil and bake for 35 minutes. Remove foil and bake 10-15 minutes longer, until cheese is completely melted. Let sit 5 minutes before serving.