Do you have foods that immediately take you back to a certain memory in your life? Fried chicken reminds me of my Mammaw, and snickerdoodles remind me of spending the night at my friend Dana’s house. This Mexican casserole takes me back to the Home-Economics room at Chandler High School. During an FHA (our younger readers will know this org. as FCCLA) cooking contest, my friend Sherri made this incredible casserole that was modeled after a recipe of her grandmother’s. Every time I make this version (which is often), it’s 1989 again and we’re back in that classroom learning, laughing, and making sure our 80’s hair didn’t fall!
I’m still friends with all of those girls, and though we don’t get to see each other as often as we’d like, I’m so thankful for the memories of food, fun, and friendship that have stayed with me aaaaallll these years! ~Tracy
1 lb. 95% lean ground beef
½ c. chopped onion
2 c. condensed cream of mushroom soup, unprepared*
½ soup can of water
1 can Ro-tel tomatos with green chilis
1 package reduced sodium taco seasoning
2 c. shredded sharp cheddar or your favorite blend of cheese*
6 to 8 flour tortillas*
In a deep skillet, cook hamburger meat and onion. Add Ro-tel, water, taco seasoning, and soup. Bring mixture to a boil. Reduce heat and simmer, approximately 10 minutes.
Spray a 9 x 13 casserole dish with Pam or similar cooking spray. Pour a thin layer of the meat mixture into the bottom of the casserole dish. Lightly sprinkle approximately ½ c. of cheese on top of mixture. Tear tortillas into strips and place on top of cheese. Continue layering the meat, cheese, and tortillas, working to end with sauce and cheese.
Bake at 375°F until bubbly and heated through. Usually around 20 minutes.
Weight Watchers Info.: Makes 8 servings at 5 SmartPoints each.
*WW points were figured using 98% fat free soup, 50% reduced fat sharp cheddar cheese, and 6 medium fat free tortillas.