Tortilla Casserole
This is a dish I found one day when I was looking
for something a little more complicated than my
usual extravaganza of Sloppy Joe.
The way it's written
- 1 lb ground beef
- 1 med onion chopped, 1/2 cup
- 1 jar 8oz green Mexican salsa
- 1/2 cup diary sour cream
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 jar (2 oz) sliced pimentos drained
- 6 corn tortilla cut into 1 inch strips
- 2 cups shredded cheddar cheese (8 oz)
Cook and stir ground beef and onion until beef is brown, drain.
Spread 1/2 cup of salsa in bottom of ungreased square baking dish, 8x8x2.
Mix remaining salsa with sour cream, soup and pimentos.
Layer half of the tortilla strips, beef mixture, soup mixture, and
cheese on salsa and repeat. Bake uncovered in 350 degrees oven
until casserole is hot and bubbly (30 mins),
let stand 10 minutes, garnish with olives if desired.
The low-carb way that Penny and I do it
We use medium red salsa, a little more than called for.
We skipped the pimentos and olives. We used egg crepes
instead of corn tortillas. Of course, that means it's
not really a tortilla casserole anymore, but it still
tastes great.
The way we used to do it
We use mild red salsa, no pimentos, and flour tortillas.
We have a pretty big family so we usually go a bit heavy
on all of the ingredients. We particularly enjoy it a
bit soupy. The bottom line is that you can adjust this
recipe to fit your tastes without ruining it.
Paul Chamberlain
tif@tifster.com