I always say that Mexican food is my favorite food, but in reality it probably isn’t. I only really like nachos and fajitas. It doesn’t really matter though, most Mexican food places have both of them on the menu. Even knowing this, for some reason, when I’m looking for recipes, I always seem to look for something that falls under the Mexican food umbrella. To be honest, I’m not really sure what actually makes something Mexican food versus just regular food…I just knew I wanted to make a casserole that could last me for about a week. Of course, I looked on Pinterest for the easiest “Mexican” casseroles I could find. This one was adapted from a pin from Trickchef’s blog. I don’t know that this could be defined as a true casserole or if it is more of a cooked seven layer dip. Either way, it was really yummy and I highly recommend it for people on the go, like I seem to be!
1 pound lean ground beef
2 cups salsa
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/2 cup chopped cilantro
2 cups shredded Cheddar cheese
Brown the ground beef until there is no more pink in the middle. Add salsa to the meat after it’s cooked and let it simmer until there is no liquid.
Spray pam on the bottom of the casserole dish, then crush up some chips to cover the bottom of the dish.
I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once. I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it. I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole
Spray the pan with pam, then put tortillas down for the bottom layer
Put a layer of cheese on the tortillas
Today’s fajita lunch was brought to me by Mattitos restaurant. This was my first time to eat at a Mattitos and I really enjoyed it. As usual, I got beef fajitas. I think I could eat fajitas almost every day. I’d have to alternate with nachos though. When my friend ordered the Bob Armstrong dip, I realized that Mattitos must be a part of the Matt’s El Rancho family. I didn’t eat the Bob Armstrong dip this time, but I used to go to Matt’s just for the amazing dip. Legend has it that the former Land Commissioner asked for something off the menu and the chef came up with this delicious slice of cheesy heaven. The fajitas were excellent. I think I actually liked the fajitas at Mattitos better then the fajitas at Matt’s. I also had a really good time being there with some of my favorite people!
I think most people judge a good Mexican food place by their salsa, but I judge them by their fajitas. Mi Cocina Mexican food restaurants are ALL over Dallas, and I’ve never been to one that I didn’t like. They cook their fajitas with potatoes, which I don’t eat, but it’s a little different. I like that they don’t over-cook the fajitas. Most places serve them so burnt that you can’t even enjoy them. You can get about 4 tacos from their servings, so that could probably even feed two people! If you are ever in Dallas area, make sure to try Mi Cocinas.