Saturday, April 5, 2008

Mexicali Casserole

My BYU roommate Megan Chugg used to make this. I loved that is was too easy and so yummy. Major comfort food. There is absolutely no way that is would ever pass for haute cuisine.


1 dozen flour tortillas, torn into ½ inch pieces

1 lb. hamburger, cooked, crumbled, with grease drained

1 can cream of mushroom soup

1 can red enchilada sauce

Mix together until combined. Bake in 9 x 13 pan at 375 degrees for 30 minutes. Optional add ins: 1 can corn, 1 small can chopped olives, 1 cup shredded cheddar cheese sprinkled on top before baking.

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