Mindy here, fresh off of a Texas A&M Aggie weekend.
Yes, our oldest son is a student and invited us down for the annual Boots and Bowties Gala.
Notice neither of my guys are wearing a bowtie, though we do all have our boots.
We also got to spend some time, roaming the HUGE campus that is Texas A&M University.
A school that is steeped in traditions, such as the 12th Man.
But all that time in Aggieland means I didn't do a lot of cooking, so today we're going to revisit one of my favorite casseroles. I shared this recipe way back in 2012. I was first introduced to it when my husband was recovering from surgery and a gal in our Sunday School class brought us dinner. This so good, versatile and the perfect thing to fix for your family or someone else's.
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 you can make with either chicken or beef to suit whatever you 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 also need:
1-1 1/2 lbs. ground beef (I used venison) AND 1 can cream of mushroom soup
Cover tortillas with half of the sauce and top with half of the cheese.
Repeat the process with another layer of tortillas, followed by remaining sauce and cheese.