Delicious Burrito Casserole: Cream of Mushroom Soup Edition

Alright, alright, let’s talk about this here… uh… burrito… casserole… thingy. My grandbaby showed me a picture, said it’s called “burrito casserole with cream of mushroom soup.” Sounds fancy, but I bet it ain’t harder than milkin’ a cow, once you get the hang of it.

First off, you gotta get yourself some tortillas. Not them fancy, thin ones, the regular kind, you know? The ones that feel like a good, thick piece of cloth. You lay them down in a big ol’ dish, like the one I use for the church potluck. Don’t be stingy now, make sure they cover the bottom real good.

• Tortillas – the regular kind, not them thin ones
• Ground beef – the kind you get at the store, not too lean, not too fatty
• Cream of mushroom soup – the regular kind, I ain’t never heard of no “golden” mushroom
• Sour cream – the white stuff, makes everything creamy
• Cheese – lots of it, the yellow kind, shredded up all nice
• Other stuff – like onions, peppers, maybe some beans, whatever you got lyin’ around

Then you cook up some ground beef. Not that fancy, skinny stuff, get the regular kind. You know, the one with a little bit of fat in it, makes it taste good. Fry it up with some onions, if you got ‘em. Onions make everything taste better, even if they make you cry a little bit. Chop ‘em up small, though, nobody wants big chunks of onion in their mouth. And maybe some peppers too, the green ones or the red ones, whatever you like. I had some green ones in the fridge so I used them.

Now, this is where the “cream of mushroom soup” comes in. My grandbaby says it makes it all creamy and gooey. I ain’t never used it in a burrito before, but she says it’s good, so I reckon it’s good. Just dump the whole can in with the cooked meat. Don’t go gettin’ no fancy “golden” mushroom soup, the regular kind is just fine. Mix it all up real good.

Next comes the sour cream. Now, sour cream is important. My grandbaby says it makes the burrito less dry. I say it makes it taste good. A big ol’ spoonful, maybe two, depends on how creamy you want it. Mix it all in with the meat and the soup. Make sure everything is all mixed up together. It should look kind of like…well, like a big mess, but a tasty mess.

Then you dump that whole mess on top of the tortillas in the dish. Spread it out even, so everyone gets some of the good stuff. And then, the best part: cheese! Lots and lots of cheese. The yellow kind, shredded up all nice. Cover the whole thing in cheese. Don’t be shy now, cheese makes everything better. I like a lot of cheese, makes everything taste richer.

Now, you gotta put some more tortillas on top. Just lay ‘em right on top of the cheese. And then, if you’re feelin’ fancy, you can put some more cheese on top of that. Why not? Like I said, cheese makes everything better. You can never have too much cheese, that’s what I always say.

Then you stick it in the oven. Not too hot, not too cold, just right. About 350 degrees, I reckon. And you let it bake for a while, until the cheese is all melted and bubbly and the whole thing is hot and gooey. My grandbaby said about 30 minutes, but I always check it to make sure it’s cooked all the way through. You don’t want no cold spots in your burrito casserole.

And that’s it! It’s easy as pie, even an old woman like me can do it. And it feeds a whole bunch of people, so it’s perfect for when the whole family comes over. My grandbaby says it’s “perfect for feeding a crowd,” whatever that means. All I know is that it fills up their bellies and they stop complainin’ about bein’ hungry for a little while.

So, there you have it. Burrito casserole with cream of mushroom soup. It ain’t fancy, but it’s good, and that’s all that matters. Now, if you’ll excuse me, I gotta go check on my biscuits. And maybe have another slice of that casserole… for quality control purposes, you know.

This burrito thing, it’s kinda like a lasagna, but with tortillas instead of them noodles. And it’s got that good ol’ American taste, not like some of that foreign food my grandbaby tries to get me to eat. This is real food, for real people. You know, the kind that sticks to your ribs and keeps you goin’ all day long.

And don’t you go worryin’ about messin’ it up. It’s a casserole, it’s supposed to be messy. That’s part of the charm. Just throw it all together, bake it up, and enjoy it. And if it ain’t perfect, who cares? It’ll still taste good, I promise you that. Food ain’t gotta be fancy to be good. Just good, honest, home-cooked food, that’s what I like.