An Easy Cheesy Weeknight Meal for you and Your Amigos!
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If you want to try something different and a bit leaner, you could go with ground turkey instead of ground beef. Feel free to adjust the amount of chili powder to your taste, or add some red pepper flakes if you like your food extra hot!
I like to pair this Mexican casserole with a fresh, green salad and a light beer. My husband always wants a bit of ranch tip to go with his serving – don’t ask me why! But apparently it’s delicious, as well. Let’s hear it from one of our friends over at Foodista:
That makes my mouth water and I’m not even hungry!
Ingredients
1 can (10.75 ounces) condensed cheddar cheese soup
1/4 cup milk
1 package (1 ounce) fajita seasoning mix, divided
1 pound ground beef (or turkey for a lighter version)
1 can (10.75 ounces) condensed golden mushroom soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons crushed dried oregano leaves
12 (5- to 6-inch diameter) corn tortillas
Chopped tomatoes, optional
Sliced green onions, optional
Instructions:
Stir together cheddar cheese soup, milk and half the fajita seasoning, mix well.
In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Drain any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mix until well combined. Bring mixture to a boil.
Reduce heat to low and continue cooking for a few minutes. Remove skillet from heat.
Place 3 tortillas in bottom of a shallow, 2-quart baking dish, covering bottom as much as possible.
Spread 1 cup beef mixture over tortillas. Repeat these layers twice more.
Top with remaining tortillas. Spread cheese soup mixture over tortillas.
Bake at 350°F for 30 minutes, or until hot and bubbling.
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Quick tip: Pair this with some smooth sour cream.
Thanks to Foodista for this delicious Mexican masterpiece!