TEX-MEX HOT DISH
1 largebag of your favorite corn tortilla chips (like doritos, santitas, fritos, etc)
1 lbground beef, cooked and seasoned with mexican spices (chili powder, a tiny pinch of comino, etc. or just some seasoned salt)
1 lbcan of cooked pinto beans, drained
1 can(s)(small can) ro-tel tomatoes and green chilies, drained of about half the liquid
1 can(s)cream of mushroom soup, or can use cream of celery, cream of onion (see **note below)
1 smallcan sliced black olives (optional) drained
4 to 6 ozshredded cheddar or longhorn cheese
1/2 to 3/4 cfrench fried onion rings
How to Make TEX-MEX HOT DISH
- Spray a medium sized casserole dish with non-stick cooking spray. Arrange in the bottom of this dish enough tortilla chips to cover the bottom well. Cook and drain the seasoned ground beef and pour into the bottom of the casserole dish over the tortilla chips.
- Pour over this your drained pinto beans, then add partially drained Ro-Tel Tomatoes. Top this with your Cream of Mushroom (or other type) Soup, spreading it around evenly. With your hands, break up some tortilla chips (about 2 hands full) and spread around the top. Doesn't have to completely cover it...
- Add shredded cheese and arrange on top the drained sliced black olives and the french fried onion rings. Place in the preheated oven for about an hour. Cheese on top should be melted and browning somewhat.
- Serve hot with crackers or tortilla chips.
**Note: Campbells makes a Cream of Chile Poblano Soup that is just wonderful for this dish! But I doubt it is available everywhere. If you can get it, this would be the perfect kind of soup to use in this casserole.
Bon apetit' y'all!