Tortilla Casserole
(This is an adaptation of a recipe from the Betty Crocker’s Cook Book.)
1 pound ground beef (or 1 pound cooked chicken)
1 medium onion, chopped
½ green or red bell pepper, seeded and chopped (optional)
1 jar (8 ounces) green Mexican salsa (or any favorite salsa)
½ cup dairy sour cream
1 can (10 ¾ ounces) condensed cream of chicken soup
6 corn tortillas, cut into 1-inch strips (I use tortilla chips instead of tortillas)
2 cups shredded Cheddar cheese (8 ounces)
1 can refried beans
Mix some of the salsa with the refried beans, and spread in the bottom of a 9×13-inch casserole dish. Top with the tortilla strips or tortilla chips.
Cook and stir ground beef, onion and bell pepper until beef is browned; drain off fat. Mix remaining salsa and cream of chicken soup with the ground beef mixture. (If you are using pre-cooked chicken, just sauté the onion and pepper, add the chicken, and then add the salsa and condensed soup.). Pour this over the tortilla chip layer.
Spread the sour cream gently over the casserole, and top with the shredded cheese.
Bake uncovered in a 350 degree oven until casserole is hot and bubbly, 30 to 45 minutes. Let stand 10 minutes.
We serve additional tortilla chips and plenty of salsa with this dish.
This family favorite is the dish I brought to our church fellowship meal today. Hope you enjoy it, too!
