Annie's Mexican Casserole

My husband grew up in a Mennonite family. If you know anything about Mennonites it's that the women can cook and throw one heck of a potluck. When I was growing up, during the summers my oldest brother worked on a grass seed farm owned by Mennonites. I loved to visit them and I had the awesome pleasure of attending one such potluck. Those women could make a mean casserole and marionberry pie.

Imagine my delight when I threw together this little casserole and after a few bites, Jon looked at his son and said, "I just had a flashback of sitting at the dinner table and eating something my mom made. This tastes just like it." That is a big compliment, to have my cooking compared to that of Jon's mother. So, of course, I wanted to share this easy to make dish with all of you.

Annie's Mexican Casserole

1/2 lb. lean ground beef
1/2 lb. ground pork
1 small white onion, chopped
1 medium zucchini, diced
1 medium squash, diced
3 garlic cloves, minced
1 14 oz. can diced tomatoes
1 19 oz. can black beans, drained
1 1/2 cups corn, frozen or fresh
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
15 corn tortillas, quartered
1 large can mild green enchilada sauce (you can also use red enchilada sauce)
1 1/2 cups shredded Cheddar cheese

In a skillet, brown beef, pork, onion and garlic. Add zucchini, squash, tomatoes, black beans, corn, cumin, chili powder and salt. Mix well and let simmer, covered for 5 minutes.


In the bottom of a greased 13" x 9" casserole dish, spread 1/2 of the tortillas.


Then top with 1/2 of the meat and vegetable mixture.


Next, pour 1/2 of the enchilada sauce over meat mixture and top with 1/2 of the cheese. Repeat, layering the rest of the ingredients.



Cover with foil and bake at 400° for 15 minutes. Uncover and bake an additional 10 minutes until the casserole is bubbling around the edges.

**Variations**

Vegetarian - Omit ground beef and pork and add a can of pinto beans.

Lo-Carb - Use lo-carb tortillas such as Mission Brand.