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Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.

Stir in the taco seasoning mix, water, and tomato sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.

In a medium bowl, combine the softened cream cheese and 1/2 cup of sour cream until smooth.

Spread half of the seasoned ground beef mixture evenly in the prepared baking dish. Layer half of the corn tortilla strips over the meat.

Dollop the cream cheese mixture over the tortilla strips and gently spread it out. Top with the remaining corn tortilla strips.

Spoon the remaining ground beef mixture over the cream cheese layer. Sprinkle with 1 1/2 cups of the shredded Mexican blend cheese.

Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese. Let stand for 5 minutes to allow the cheese to melt slightly from the residual heat.

Garnish with a dollop of sour cream, diced Roma tomato, sliced black olives, and chopped green onions before serving.


Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.

Stir in the taco seasoning mix, water, and tomato sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.

In a medium bowl, combine the softened cream cheese and 1/2 cup of sour cream until smooth.

Spread half of the seasoned ground beef mixture evenly in the prepared baking dish. Layer half of the corn tortilla strips over the meat.

Dollop the cream cheese mixture over the tortilla strips and gently spread it out. Top with the remaining corn tortilla strips.

Spoon the remaining ground beef mixture over the cream cheese layer. Sprinkle with 1 1/2 cups of the shredded Mexican blend cheese.

Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese. Let stand for 5 minutes to allow the cheese to melt slightly from the residual heat.

Garnish with a dollop of sour cream, diced Roma tomato, sliced black olives, and chopped green onions before serving.
