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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I took this one from a church cookbook. It's a family favorite that freezes well before baking and always seems to taste even better the next day. Ingredients:
10 flour tortillas or 10 corn tortillas |
1 lb lean ground beef or 1 lb ground turkey |
1 1/4 ounces taco seasoning |
14 1/2 ounces ro-tel tomatoes |
15 ounces ranch style beans |
8 ounces shredded colby-monterey jack cheese |
10 3/4 ounces cream of chicken soup |
8 ounces sour cream |
2 ounces diced green chilies (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Brown beef/turkey in skillet until no longer pink.
3. Add taco seasoning and cook according to directions.
4. In separate bowl, combine cream of chicken soup, green chilis and sour cream.
5. Cover the bottom of a 9 x13 baking dish with enough tortillas to completely cover. Cut in strips to get full coverage.
6. Layer taco meat mixture, then Ranch Style Beans, then half of the shredded cheese.
7. Follow with another layer of tortillas, again making sure to completely cover lower layer.
8. Cover second layer of tortillas with soup and sour cream mixture, then Ro-Tel tomatoes, then the rest of the shredded cheese.
9. Bake at 350 for 30-45 minutes until cheese is melted and starting to brown.
10. (This can also be frozen before baking, it just requires a little more time in the oven out of the freezer.).
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