Mexican casseroles are a dime a dozen, and I probably have 10 different recipes stashed throughout my kitchen. I wanted to share this one because it was just plain easy and good. When I look at a recipe, I decide in about 5 seconds if I am going to make it or not. If there is an ingredient list down to my elbows, it's not going to happen. There is a time and a place for those involved recipes, but busy weeknights are not it. This casserole was easy to whip together and made great leftovers the next day!
1 lb ground beef or turkey (I used turkey to make it a little healthier)
1 pkg taco seasoning
2 cups cheddar cheese, shredded and divided
1 can cream of chicken soup (get the 99% fat free kind to cut the calories)
1 bunch green onions, chopped
5 flour tortillas
1. Preheat oven to 350 degrees and spray an 8x8 baking dish with cooking spray.
2. In a large skillet over medium-high heat, brown your ground beef until cooked and crumbly. Drain any fat.
3. In your skillet, stir in your taco seasoning, cream of chicken soup, 1 cup of cheese, and most of your green onions. Save a few green onions to garnish. Reduce heat and simmer another 1-2 minutes.
4. Layer half of your ground beef mixture across your baking dish. Spread half of your tortillas over the top. Repeat with the remaining ground beef mixture and top with the last of your tortillas. Sprinkle remaining cup of cheese over the top of the casserole.
5. Cover casserole with foil and bake 25 minutes. Remove foil and bake another 5-10 minutes or until brown and bubbly.
6. Slice and serve with a few chopped green onions for garnish.