Monday, June 1, 2009

Mexican Tortilla Casserole

This is a favorite casserole we've been making for years! My high school Home Ec teacher taught it to me! It is very simple and very delicious! We serve it with salad, chips, and sour cream. It is always a huge hit!

Mexican Tortilla Casserole

8 Flour Tortillas (I use Mission Brand Fat Free flour tortillas. They are 2 pts a piece. Be careful because tortillas can vary in pt values easily! I actually compared the Mission brand whole wheat tortillas with these fat free tortillas and the calories and fiber were the same but the wheat tortillas had 2 grams of fat instead of 1.5 like the flour tortilla!)
1 lb Ground meat
2 cans Campbell's Cream of Chicken Soup 98% reduced fat
1 Can Campbell's Cream of Mushroom Soup 98% reduced fat
1/2 Cup Picante Sauce
1/4 Cup Milk
1 cup fat free shredded cheddar cheese

Preheat oven to 350 degrees. Line a 9 X 13 pans with flour tortillas. Brown ground meat in large skillet. Add the cream of chicken, cream of mushroom, picante sauce, and milk to the browned meat. Pour 1/2 of meat mixture over tortillas in pan and sprinkle with 1/2 cup grated cheese.

Cover meat mixture with another layer of tortillas and then repeat meat mixture and cheese layers.

Bake at 350 degrees until bubbly and cheese is melted. This is usually about 20-25 minutes for me.