Alright, let’s talk about this Mexican thing, this…casserole, yeah, that’s it. My neighbor, she told me about it. Said it’s easy and tasty, good for feedin’ a bunch. And you know, I like easy and I sure like feedin’ folks, so I figured I’d give it a whirl.
Now, this Mexican casserole with cream of mushroom soup, that’s a mouthful, ain’t it? But don’t you worry none, it ain’t as fancy as it sounds. It’s just a bunch of stuff mixed together and baked. That’s what I like, simple food for simple folks.
First thing you need is some ground meat. Beef, they call it. Get the kind that’s all chopped up already, saves you some work. You brown it up in a pan, you know, cook it till it ain’t pink no more. Drain off the grease, nobody wants a greasy casserole, that’s just a mess.
Then you gotta have some soup. Cream of mushroom, that’s what the recipe calls for. I ain’t never been a fan of them fancy mushrooms, but in this here casserole, it works. It makes it all creamy and…well, it just tastes good, alright? Don’t go askin’ me too many questions about it.
- Ground beef – Get the cheap kind, it all tastes the same once it’s cooked up.
- Cream of mushroom soup – The canned stuff is just fine, don’t go gettin’ all highfalutin on me.
- Cheese – Cheddar, they say. The yellow kind. Get a big block, you gotta have plenty of cheese. Cheese makes everything better, that’s just a fact of life.
- Tortillas – Them flat bread things. You rip ‘em up and mix ‘em in. It’s like a Mexican lasagna, kinda. But don’t call it that, or them fancy folks will come around and tell you you’re doin’ it wrong.
- Maybe some other stuff – Peppers, onions, whatever you got lyin’ around. I throw in a can of corn sometimes, just to make it colorful. And maybe a little bit of beans cause that’s what I always have in the pantry.
So you mix all that together in a big bowl. The meat, the soup, the cheese, the tortillas. Give it a good stir. Make sure everything is all mixed up good. Then you dump it in a big pan. A casserole dish, they call it, but any ol’ pan will do as long as it’s big enough.
Then you bake it. Yeah, you stick it in the oven, that big hot box in your kitchen. 350 degrees, they say. For how long? Well, till it’s hot and bubbly and the cheese is all melted and gooey. That’s how you know it’s done. Use your own judgement. Things always seem to take longer in my old oven you see.
Now, this ain’t no fancy dish, mind you. It ain’t somethin’ you’d serve to the Queen of England. But it’s good, honest food. It’ll fill you up and it’ll taste good doin’ it. And that’s all that matters, ain’t it?
This Mexican casserole, it’s a good way to use up leftovers too. Got some leftover chicken? Toss it in. Got some veggies that are lookin’ a little sad? Chop ‘em up and throw ‘em in. This casserole, it’ll take anything you got. It ain’t picky, just like me.
And the best part? It feeds a crowd. You can feed your whole family, and then some. You can take it to a potluck, and everyone will be happy. You can even have some leftovers for lunch the next day. And leftovers, well, they’re the best, ain’t they? Saves you from cookin’ again.
So there you have it. My version of the mexican casserole with cream of mushroom soup. It ain’t rocket science, it ain’t fancy, but it’s good food. And good food, that’s what makes the world go round, I reckon. Now go on and make yourself a casserole. You won’t regret it. And don’t go messin’ it up with a bunch of fancy ingredients, keep it simple, like I told ya.
And one more thing, don’t forget the salt and pepper. Everything needs a little salt and pepper. Even life itself. That’s my wisdom for the day. Now get cookin’!
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