Make Ahead Monday: Mexican Casserole

For our second installment of Make Ahead Monday, I am sharing a recipe that I found online.  I am fairly certain that, in some way, it came from a recipe on The Common Room blog, but I can't for the life of me locate the recipe.  I also know that I have cut it down from it's original amounts.  Anyway, here it goes...and please check out The Common Room for other recipe ideas (especially to feed a large family or crowd on the cheap).

Mexican Casserole

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

Grated cheese

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

- repeat

Heat in oven @ 325 until bubbly, about 25 minutes.

***A few hints about this recipe:

1. 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.
2. 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.
3. 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!]