Tuesdays With the Texan - Mexican Casserole Two Ways

Mindy here. There's nothing I love better than a versatile recipe. Make it easy and that's even better. Add a little bit of Tex-Mex and...well, you get the idea.

This easy Mexican casserole is one of my favorites. And I love that I can make with either chicken or beef to suit whatever I have on hand.

Okay, so here are the basic ingredients:

• Corn tortillas (I'm not sure how many. I usually buy a pack of 20)
• 1 can of Ro-tel (diced tomatoes with green chilies-I use the milder version)
• 1 onion, chopped
• 1 packet enchilada seasoning
• 1 - 8 oz. can tomato sauce
• 2 C shredded cheese (I use the Mexican blend or sharp cheddar)

Now, depending on which version you're making, you will need:

• 1-1 1/2 lbs. ground beef (I used venison)  AND 1 can cream of mushroom soup

OR

• Approx. 4-5 cups of cut up cooked chicken (if I'm really in a hurry I'll pick up a rotisserie chicken at the store, but this is also a good use of leftovers) AND one can cream of chicken soup

Brown your ground beef with the onions. For the chicken, simply saute your onions in a little bit of olive oil. Drain the ground beef.

Add Ro-tel, chicken (if that's the version you're making), and soup. In a separate bowl, whisk together enchilada seasoning, tomato sauce, and 1 1/2 C water (follow directions on seasoning packet, but you don't need to cook it). Add to meat mixture and mix well.

Cut tortillas into triangles. I usually get about 8 per tortilla.

Add a thin layer of sauce to bottom of greased/sprayed 13 x 9 in. pan. Top with tortilla wedges. I took this pic half way through, but you do cover the whole thing.

Add another layer of sauce and top with half of the cheese.




Add remaining sauce and cheese.

Bake at 375 degrees for 30 minutes, or until top is browned and sides are bubbling.

I can't tell you which version I prefer better, because I love them both. My guys scarf it up. Hubby likes to top his with jalapenos or salsa. Guess I don't make it hot enough for him. 

Another bonus is that you can make this ahead and freeze it. Simply adjust your baking time. This is a great option when you're looking for a dish to take to someone in need. And if you take it unbaked, they have the option to freeze it or bake and eat it right away.

I hope you enjoy your Tuesday. I'm battling a head cold this week. Ugh! I haven't been sick in years and this is my second cold this winter. That's just not fair. Maybe I'll have to whip up some chicken and dumplings.

Happy Tuesday, y'all.