Leftover Taco Meat Casserole

Leftover Taco Meat Casserole

• 1-1 1/2 pounds leftover taco meat
• 1 14 oz. can diced tomatoes, drained
• 2 cans beans, drained (black, kidney, cannelini, etc.)
• 4 oz. shredded Mexican white cheese (or cheddar)
• 8 small corn tortillas (be sure they're gluten free)
• 1 8 oz. can enchilada sauce (or
• make your own

)

• 2 cups Fritos, broken up into bite-size or smaller pieces
• 1/4 cup fresh diced tomato
• 1/4 cup diced sweet onion
• 1/2 avocado, diced
• 1/2 lime
• 1 cup shredded lettuce
• Sour cream
• Salt & Pepper

Directions

1. Preheat the oven to 350 degrees F.
2. Heat up the leftover taco meat in a large skillet. As the meat loosens up, stir in the tomatoes, beans and 1/2 of the cheese.
3. Meanwhile, pour the enchilada sauce into a pie pan. Spray or lightly grease a 9x13 casserole dish. Dip 3 tortillas in the sauce one at a time, flip and dip the other side. Lay them slightly over-lapping in the bottom of the casserole dish. Cut 2 tortillas in half. Dip the halves in the enchilada sauce and fill out the edge of the casserole dish, putting the straight edges along the side of the casserole dish, and overlapping as needed. Put half the meat/bean/cheese mixture in the casserole dish and spread it out. Add another layer of enchilada-sauce dipped tortillas, then the other half of the meat mixture. Pour any leftover enchilada sauce over the top.
4. Sprinkle the other 1/2 of the cheese on top. Bake the casserole for 20 minutes. Top with the broken Fritos and bake 10 more minutes.
5. While the casserole is baking, you can prep the other vegetables for topping. Squeeze the lime over the avocado to keep it from turning brown and for flavor. Salt and pepper the tomato to taste.
6. To serve: Cut the casserole into 6 or 8 pieces. Use a large spatula to place a portion on a dinner plate. Top with tomatoes, onions, lettuce, avocado, and dollop of sour cream.