Mexican Casserole

Mexican Casserole is packed with bold, cheesy taco flavor and plenty of melty cheese, but that's not even the best part. Not only is it simple to make and it's also ready to put on the table in 30 minutes. The ultimate comfort food-prepare to have no leftovers. Recipe adapted from Pillsbury and serves 6.

Thanks to Cathy for the recipe and for making it.  What a treat!

Ingredients:

• 1 lb ground beef, cooked, drained
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1 package (1 oz) taco seasoning mix
• 1 can (11 oz.) whole kernel corn with red and green peppers
• 1/2 can black beans, rinsed and drained
• 1 small can chopped green chilies, drained
• 1- 1/2 cups shredded Cheddar-Jack cheese blend (6 oz) of Pepper Jack cheese,divided
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Directions:

• In 10-inch skillet, brown ground beef with onions and red pepper. Add taco seasoning mix, beans, chilies, and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into an ungreased 12x8-inch (2-quart) baking dish; sprinkle with 1 cup of cheese.
• Separate or cut dough into 2 long rectangles (if using crescent rolls, cut to fit but it’s not necessary to seal pieces). Place on top of the meat mixture.
• Bake at 375 degrees for 15 to 20 minutes.
• When the crescent roll top is done, sprinkle with remaining cheese and return to the oven for a few minutes to melt.

Serve with salsa, chips, guacamole, and/or sour cream. Enjoy.

Frozen Margarita Pie

Cook's notes: This refreshing pie is tart and tangy with all the great flavors of a margarita drink. It's the perfect finish for a Mexican casserole. The savory crunchy pretzel crust is a nice contrast to the margarita-flavored creamy filling. Garnish the pie with toasted coconut or lime slice twists. It's the perfect dessert for an outdoor barbecue or midday break out on the deck or porch.

A graham cracker crust can be substituted for a pretzel crust.

Ingredients Filling:

• 1 quart of vanilla ice cream, softened
• 1/3 cup frozen limeade concentrate, thawed (no water)
• 2 tablespoons fresh lime juice
• 2 tablespoons triple sec or orange liqueur
• 2 tablespoons tequila
• 2 drops green food coloring 

Ingredients Pretzel Crust:

• 4 tablespoons melted butter
• 1/4 cup white sugar
• 2 cups crushed pretzels

Directions:

• Preheat oven to 375 degrees.
• Use a food processor to crush pretzels, add in sugar and butter, mix well.
• Press pretzel mixture into a pie pan and bake for 5 minutes, set aside to cool. To harden crust place in a freezer for 10 minutes just before adding ice cream filling.
• In a large bowl add softened ice cream, liqueurs, limeade concentrate, lime juice, and a drop of green food coloring.
• Mix well and spread evenly in prepared cooled crust.
• Cover pie with foil and store in the freezer at least 4 hours before serving.

Another similar recipe Mexican Taco Casserole

https://sockfairies.blogspot.com/2020/11/mexican-style-taco-casserole.html