Linda's mexican casserole

 1 lb Ground Beef or Turkey

1 Medium Onion, thinly sliced 

1 pkg Chili Seasoning Mix

1 tsp Salt

1 tsp Pepper

2× 8.8 oz Quick Cooking White or Long Grain & Wild Rice

1× 16 oz jar Chunky Medium Salsa

1× 16 oz Container Sour Cream

1× 15 oz can Black Beans, drained

1× 15.25 oz can Yellow Corn

7 Large Flour Tortillas

2× 8 oz bags Shredded Cheddar Cheese

Directions:

Preheat oven to 400 degrees. Grease a 3 quart casserole dish. In a saucepan, brown meat on 

medium high heat. Stir often to break up meat. Add onion and cook until meat is cooked through, 

about 6 minutes. Onion should be tender, but not fully cooked. Pour chili seasoning mix over 

meat and onions. Add salt and pepper then stir thoroughly. Remove from heat and set aside. 

Cook rice per package instructions. Pour cooked rice in a large mixing bowl with beans and corn 

and stir to combine. In a small bowl, lightly mix salsa and sour cream. In a baking dish, layer a 

tortilla on bottom, then half of the meat mixture, a tortilla, half a bag of cheese, then half of the 

rice and beans mixture, a tortilla, then half of the salsa and sour cream mixture, a tortilla, then 

half of the bag of cheese, and repeat layers. Cover with foil and bake 20 minutes. Remove foil 

and bake until golden brown, 5-10 minutes. Let stand 10 minutes before serving. Cut wedges of 

layered casserole and place on plates to serve warm.