2-3 lb ground beef
2 cans cream of chicken soup (can use this recipe to make a homemade, gluten free version)
2 cans black beans
2 cans corn/ranch beans/pinto beans (optional)
1 can rotel or 1 c salsa
¼ c taco seasoning
Tortillas or corn chips
Cook and drain ground beef. Add soup, beans, rotel/salsa, and taco seasoning. Heat and stir.
In large greased roaster (or 2 9x13 pans), layer as follows:
- tortillas cut to fit (cubes/strips)
- ½ meat sauce
- ½ grated cheese
Heat in oven @ 325 until bubbly, about 25 minutes.
***A few hints about this recipe:
- I can split this recipe (as written) into 3 9x9 casserole dishes and I freeze the extra to that and heat up later. You can also mix everything up (instead of layering) and freeze in a gallon size freezer bag. This method takes up a lot less space and means that you won't have a casserole dish out of use.
- You can add extra beans and take out some of the meat to make this a more frugal options. Or you can just add extra beans to stretch the meal even further.
- We prefer this dish made with corn tortillas instead of flour. We just like the taste better that way. [And now that we are gluten free, as long as we use a gluten free cream of chicken soup, the corn tortillas make this an easy gf meal!]