Crunchy Mexican Casserole

This supper is so easy-peasy and delicious that you will make it again and again. I tweaked a recipe that came from a blog that came from a blog- so the origin is unknown. However, due to the high-fat content of the original recipe, I changed a few things and came up with something that I felt like I could live with 🙂 My boys agreed as they gobbled up half a pan.

Crunchy Mexican Casserole

1 lb. ground turkey or chicken

1 package taco seasoning (1/4 cup)

1 can diced tomatoes with chiles (do not drain)

1 can cream of chicken soup (click here for my healthy alternative*)

1 cup cooked brown rice

1 (6 oz) can of V8 juice plus water to make 3/4 cup

1/2 bag tortilla chips, crushed

1 cup shredded sharp cheddar cheese

 

Preheat oven to 350*. Brown meat and drain if using beef. Stir in taco seasoning, juice and water, and can of diced tomatoes with juice. Combine well and bring to a low boil. Allow to bubble a few extra minutes so extra liquid can be absorbed. Remove from heat and stir in soup mixture and rice. Crush chips into bottom of lightly greased 9×12 baking dish and top evenly with meat mixture. Sprinkle cheese over top and bake for 10 minutes or until cheese is melted and bubbly.

*If using my condensed soup alternative, you will need 1/3 cup of the dry cream soup mix and 1 & 1/4 cup water. Whisk together and bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Do not let it scald.

Hubby said next time I should add a can of black beans (or pinto) and I agree that would be yummy!

Serve with a crisp, fresh salad (I added fresh cilantro leaves to the lettuce for an authentic Mexican taste!) and Enjoy!

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