I’m gonna let you in on a little secret. This is basically a casserole. I didn’t put that verbiage in the title because when I see the word “casserole”, what my brain thinks is “boring bland white people food.” Call it what you will, but try not to think of this cheesy easy goodness in such offensive terms. This new favorite is tasty and quite versatile. I prepared a basic version with a small salad this first time, but feel free to add corn, chillis, or whatever your little heart desires!
1 lb ground beef
1 white or yellow onion, chopped
1 pack of taco seasoning
1 can refried beans
1 can cream of mushroom soup
3/4 cup sour cream
1 pack of flour tortillas (you won’t use them all)
1 bag Mexican blend grated cheese (about 2 1/2 cups)
5 romaine lettuce leaves, chopped to bite size
1/2 purple onion, chopped finely
1-2 small tomatoes, diced
1-2 green onions, chopped
1.Preheat oven to 350 degrees.
2. In a cast iron skillet, cook the ground beef and onion on medium high heat until beef is no longer pink and drain desired amount.
3. Lower heat and add the taco seasoning and refried beans to the skillet and heat through.
4. In a separate small bowl, mix together the mushroom soup and the sour cream. Then spread half of the soup mixture in the bottom of a greased baking dish. (I used a 9X13)
5. Create a single layer of tortillas on top of the soup mixture, ripping tortillas to fit flatly into your pan.
6. Spread on a layer of the ground beef mixture and top with about a cup of cheese.
7. Continue, repeating the layers until you run out of ingredients and top with the remaining cheese.
8. Bake for about 20 minutes until cheese is nicely melted and bubbly. Top with your salad fixings of choice & a dollop of sour cream. Enjoy!