Acapulco Delight

This is one of the recipes that was in the homemade recipe notebook from my mother-in-law, Donna, given to me and Kenneth at our wedding 14 1/2 years ago! This is actually the first time I've made it, it's amazing, but there are still a few recipes in there that I haven't tried out.

It's a pretty simple recipe, very filling, you can tweak to your preferences pretty easily and it makes a big pan of food!

The biggest change I would make in the future is omitting the sour cream layer and maybe adding a thin layer of queso instead. I'm not a big fan of the way sour cream comes out after being baked in dishes like this. It changes the texture a lot, and I think I'd rather add a dollop of sour cream on the plate next to the baked dish next time. I'd also add a little more taco seasoning to the meat to make sure the dish doesn't come out bland since the only real strong flavor comes from the meat.


Acapulco Delight (from Donna)
Serves 10

Ingredients
2 lbs ground beef
1 medium onion, finely diced
1 can mushrooms, drained (optional)
1 12-oz jar salsa
1 pkg dry taco seasoning (more to taste)
1 large can refried beans (or use 1 can pinto or black beans, drained and rinsed well)
1 pint sour cream
1 can sliced olives (optional)
6-10 corn tortillas
Grated cheddar cheese

Directions

1. Brown the ground beef in a large skillet with the diced onion. Cook about 15 minutes, or until no longer pink. Drain.
2. Add taco seasoning, mushrooms, and salsa to ground beef; let simmer. Spread half of meat mixture on bottom of a 9x13 baking dish. Add tortillas to cover and sprinkle generously with cheddar cheese. Add more tortillas to cover cheese. Spread on the beans, then sour cream. Cover generously with olives. Add more tortillas. Cover with remaining meat sauce, and finish with more cheese. 
3. Cover with foil and bake at 350 degrees for 30 minutes.