Tortilla Casserole

1 lb ground beef

1 medium onion chopped

1 jar green or red salsa

½ cup sour cream

1 can condensed cream of chicken soup

6 corn tortillas (6-8 inches) cut into strips 1inch

2 cups shredded cheddar cheese

Heat oven to 350

Cook beef and onion in 10inch skillet over medium heat 8-10 minutes, until beef is brown & drain.

Spread ½ cup salsa in bottom of ungreased square baking dish, 8×8x2.  Mix remaining salsa, sour cream & soup.  Layer half of the tortilla strips, beef mixture, soup mixture and cheese; repeat.

Bake uncovered 30-40 minutes or until hot & bubbly.  Let stand 10 minutes.  Garnish with olives if desired.

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The Potato Casserole (side dish)

*this was made for me growing up by my step-mom and her family.  I LOVED this recipe and had to have it for hosting my first Thanksgiving years ago.  I make this all the time and I’ve lost count how many times I’ve given it to people to.  So Simple!

2 lbs shredded hashbrowns (we use I think Simply Shreds the non-frozen kind for better results)

2 cups sharp cheddar

1 pt. sour cream

1 can cream of chicken & herbs

1 can cream of chicken & mushroom

2/3 cup onion

Salt & pepper

Bake at 350 degrees 40-60 minutes (until bubbly)

Mix 2 cups cornflakes with ½ cup butter and add that on the top for the last 10-15 minutes

*this is the “original” recipe.  I add onions, green onions and sometimes we use the hashbrowns w/ peppers in them instead of plain.  I also add about a ½ block of Cream Cheese too

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