Saturday LateLunch/EarlyDinner

I made the Easy Burrito Casserol from KW.

I made corn muffins and a salad to go w/it. For a Saturday w/lots of yard work yet to be done, the cooler temps and very hungry family It was a big hit.

I noticed she posted this twice. I made the one that cooks for a couple of hours (while outside doing the yard)but will try this version next, sometime during the week.

Easy Burrito Casserole

1 to 1 1/2 pounds ground beef (can use ground turkey)
1 can cream chicken soup
1 cup salsa (can use rotel tomatoes w/chili peppers)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
salt & pepper to taste
3 to 4 flour tortillas
1 package shredded cheese, Mexican blend or cheddar
corn tortilla chips

Brown ground beef in large skillet. Drain & rinse beef and return to skillet
Add soup, salsa, & seasonings. Stir & simmer until thoroughly mixed
Spray a casserole dish with a non-stick cooking spray. Place a small
amount of the beef mixture on the bottom of the casserole. Quickly
dip a flour tortilla into warm water and place on top of beef.
Continue layering beef, cheese, flour tortilla, etc. ending with
cheese. Place a couple of handfuls of crumbled corn tortilla chips on
top. Bake at 350? for 20 to 30 minutes or until top begins to brown and
casserole is bubbly Serve with sour cream, salsa, shredded lettuce, & chopped tomato Hints: If you like it hot, add sliced jalapenos to the beef mixture or just layer them in. You can substitute the cream of chicken soup for cream of mushroom. All of the seasoning can be increased or decreased according to taste.