"Make a day ahead for best results"Serves 8-10 | Prep Time 30 | Cook Time 30
Why I Love This Recipe
Make on Sunday for easy cooking on Monday, and leftovers through the week. You can get creative or address taste preferences using a variety of ingredient options.
Submitted by: "LKNedved"
Ingredients You'll Need
2 lb. ground beef, sausage (can be low fat), turkey; can be spiced with taco/jalapeno powder
8 or so tortillas, cut into 1" strips
Shredded Mexican or sharp cheddar cheese
Salsa (your choice of style, spicy, pico de gallo, etc.)
1 can beans (black, pinto, refried, low salt)
1 can cream of chicken/celery or other cream soup (non-fat, if desired)
1 can condensed, non-sweetened milk (non-fat, if desired)
1 can diced chilis/jalapenos, if desired
1 cup frozen corn
While browning meat and onions, oil spray lasagna pan and spread thin layer of salsa on bottom. Place 1 layer of tortilla strips on bottom.
Drain fat from meat. You can spice meat with taco seasoning, chili powder, jalapeno/habanero powder.
In a sauce pan, empty soup, condensed milk cans, &, if using, chilis. Drain beans (keep beans for casserole). Heat/simmer only to point that all is fairly well mixed. Don’t need to get all clumps out of soup! Turn off heat.
Place one layer of meat (about 1/2). Spoon on some salsa & layer of cheese.
Place another layer of tortilla strips, layer the drained can of beans & corn, some more salsa and cheese.
Place another layer of tortilla strips, meat, salsa, cheese. No matter where in layers, can end when pan filled & top with more cheese!
When finished with layers, carefully pour soup mix on top. Try to get it into corners and sides of casserole.
Cover with plastic wrap (not aluminum foil, which interacts with tomato in salsa), refrigerate overnight (sets casserole).
Remove plastic. Place on cookie pan as it may bubble/slop over.
Bake ½ hour or so in 350 oven. If covered with foil to bake, remove for last 10 minutes or so to brown cheese.
Let sit about 5 minutes after baking to set casserole.