Instructions

• Preheat oven to 350 degrees F.
• In a medium skillet over medium-high heat, add 1 1/2 pounds ground beef and 1 cup chopped white onion. Cook, breaking up the beef, until the meat is no longer pink. Drain excess fat and return the beef to the skillet or to a bowl.
• Add 1 package taco seasoning mix and 1/2 cup water to the cooked beef. Stir and simmer over medium heat until the seasoning has thickened and coated the beef, about 3–5 minutes. Remove from heat.
• Pour 2 tablespoons vegetable oil into a second skillet and heat over medium-low. Cut 18 corn tortillas in half. Working in batches if needed, briefly cook the tortilla halves in the hot oil until they are softened and just lightly crisp at the edges. Drain the tortilla halves on a plate lined with paper towels.
• In a blender, combine 1 1/2 cups salsa and 1 can Rotel Original Diced Tomatoes & Green Chilies. Blend until smooth to make the sauce.
• Heat 1 can refried beans slightly in a microwave-safe bowl (or on the stovetop) until they are warm and spreadable.
• Line a 13 x 9-inch baking pan with half of the tortilla halves (18 halves), overlapping as needed to cover the bottom.
• Spread the warmed refried beans evenly over the tortilla layer.
• Spread the seasoned ground beef evenly over the refried beans.
• Pour the blended salsa–Rotel sauce evenly over the beef.
• Arrange the remaining tortilla halves (18 halves) over the sauce to form a top layer.
• Sprinkle 2 cups shredded cheese evenly over the top layer of tortillas. At this point you can wrap the casserole and freeze it if desired.
• Bake the casserole in the preheated 350-degree F oven for 20 to 25 minutes, until the cheese is melted and the casserole is heated through.
• Serve the casserole with 1/2 cup sour cream and 1/4 cup sliced green onions, added as desired.