Rotel Mexi-Bake

I am submitting this recipe in the "Rotel Across America" recipe contest.  I hope I get picked as one of the top ten! 

MEXI-BAKE

Ingredients

4-6 Flour Tortilla Shells

1 lb ground Beef or Turkey

1 package Taco Seasoning Mix

1 can Red Kidney Beans (rinsed and drained)

1 can Rotel tomatoes

1/4 cup Velveeta Cheese

2 cups Shredded Mexican Blend Cheese

1 jar Salsa (15.5 oz)

1 5.4 oz bag of Mexican Rice

Tortilla Chips
Sour Cream


Directions


Preheat oven to 350 degrees.


Drain can of Rotel Tomatoes, saving the juice in a measuring cup.  This should yield about 1 cup of Rotel Juice.  Prepare Mexican Rice as directed on package, however instead of using 1 3/4 cup water, use 1 cup Rotel Juice and 3/4 cup water. 


Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, Rotel tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.


In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.


Place in oven for about 20 to 25 minutes until hot and bubbly.

Serve Mexican Bake topped with Sour Cream.  Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.

Serves 6-8.


**This dish is a great make ahead meal. I make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before I want to serve the dish, I put it in the refrigerator to thaw.