Tasty Tuesday: Casserole. Mexican Casserole.

Some things get better with age, like wine, books, and Sean Connery. Today I’m sharing one of my favorite recipes to let sit in the fridge because the longer it sits the better it tastes.

In case you didn’t know, my children DESPISE casseroles (except my Chicken and Rice Casserole), so I don’t make them often. But when a large gathering of people is meeting to eat, I most likely will make one, especially this one. Why? Because if you have leftovers, they are so, so good! And I do not like leftovers.

Here is what you need to make Easy Mexican Casserole:

2 pounds ground beef (I make it with 1 pound turkey and 1 pound beef.)

1 medium onion, diced

1 can cream of chicken soup

1 can cream of mushroom soup

1 can (12 oz) evaporated milk

1 can Ro-Tel, drained

12 corn tortillas

1 cup shredded Cheddar cheese

First, in a large skillet combine ground beef and onion; cook over medium-low heat until beef is browned and crumbles. Drain well.

Next, combine soups, milk, and Ro-Tel in a medium saucepan and cook over medium-low heat until warm.

Cut tortillas into fourths. Cover bottom of a lightly greased 13x9 inch baking dish with half of the tortillas.

Top with half of meat mixture.

Then half of soup mixture.

Repeat the layers with remaining tortillas, meat mixture, and soup mixture. Sprinkle with cheese.

Bake in a 325 degree oven for 30 minutes.

The result is delicious and as the flavors combine even more in the refrigerator you will see that this dish ages well.

My friend, E, told me that the one thing that annoys her about my Tasty Tuesday posts is that I don’t list the entire recipe at the bottom so she doesn’t have to keep scrolling up and down to follow along. So for you, E, my new Tasty Tuesday format. Cut and paste, girl, cut and paste!

Easy Mexican Casserole

2 pounds ground beef

1 medium onion, diced

1 can cream of chicken soup

1 can cream of mushroom soup

1 can (12 oz) evaporated milk

1 can Ro-Tel, drained

12 corn tortillas

1 cup shredded Cheddar cheese

Preheat oven to 325 degrees. Lightly grease a 13x9 inch baking dish. In a large skillet, combine ground chuck and onion; cook over medium heat until beef is browned and crumbles. Drain well. In a medium saucepan, combine soups, milk, and Ro-Tel; cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with half the tortillas, top with half of meat mixture, and half of soup mixture. Repeat layers with remaining tortillas, meat mixture, and soup mixture. Sprinkle with cheese and bake for 30 minutes.

Basking in the leftover love and in the mood to watch Bond in the tree house,

Chelli