Sunday, February 24, 2013

Adios, February

This month has been so long!  Yes, it's the shortest month but it doesn't seem like it.  Not only is the wedding drawing near but D has been on a call month.  The good thing is that he doesn't take overnight call.  The bad never know how late he'll have to work.  I'd rather know that I'll be staying with K rather than wondering if I'll be with her or back at my place. frustrating.  Anyway, right before this month started, K was staying with D's parents and I had D pick what he wanted for dinner.

  I kind of figured he'd pick the Mexican casserole.  He loves ground beef...I do NOT like the flavor of it!  So, I used ground pork.  It is much better to me and I don't think anyone else really knows it's not beef.  The recipe calls for quite a bit of cheese and chips.  I didn't use nearly as much as called for and I don't think there was anything lacking.  D really liked it and I actually enjoyed it, too.  A good, easy dish that I think would please the whole family.

Mexican Casserole adapted from Plain Chicken
1 pound lean ground pork
 1 can Ranch Style beans
 tortilla chips, crushed
1 can Ro-tel tomatoes
1 cup shredded cheddar cheese, divided (not really sure how much I used - original recipe said 2 cups, I know I didn't use this much)
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat (I did this the night before). Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving.  Enjoy!

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