Tex-Mex is something I could eat everyday so I present to you...
1 lb. of hamburger meat (can use any ground meat~whatever you like)
1 onion, chopped (no onion on hand? I've used onion powder or dehydrated onion flakes)
1 can (14 ounces or so) chili beans (Ranch Style works too!)
1 can Rotel tomatoes
1 teasp. chili powder
salt & pepper, to taste
1 package (ten or so?) corn tortillas
grated cheese (again, whatever amount shakes your mariachis)
1 can of Cream of Chicken soup that has been mixed with 1/4 to 1/2 cup of water
Put on whatever apron makes you feel a little spicy, a little motivational music (I like Gypsy Kings!) and then fire up your oven to 350 degrees. Turn the fire on under your hefty cast iron skillet (yeah, the one we use for personal protection) to get it nice & hot. Add your hamburger meat & chopped onion & cook til browned. Drain off the fat then add the beans, Rotel tomatoes, chili powder, salt & pepper & cook til bubbly.
In a baking dish (9" by 13" or maybe a tad smaller) that has been sprayed with cooking spray, begin layering your ingredients. I layer in this order: 1/2 the package of corn tortillas, 1/2 the meat mixture, cheese (whatever amount you like). Repeat the layers then pour the chicken soup/water mixture all over the top, top with a bit more cheese and bake for 20 to 30 minutes.
I like to serve this dish with a bit of sour cream and chopped green onions as a garnish.
Mama's Menu (just an idea)
appetizer~chips & salsa
club soda (or lemon-lime soda) with a squeeze of lime & a lime twist for garnish
*I don't know where this recipe originated from to be able to give credit where credit is due~I did not invent it...