Prep 15 mins
Cook 45 mins
Everyone's favorite. My son has been out of college for 8 years and his Aggie buddies are still calling, wanting the recipe for their brides.
- You may substitute pinto beans for Ranch-style and picante sauce for Rotel if you live outside Texas& don't know what I'm talking about.
- Spray a 2qt casserole dish with Pam. Any shape.
- Line dish with flour tortillas torn into wedges. Number of tortillas depend on the type of casserole dish used. Just use enough to cover the bottom of the dish.
- Then layer, in this order: meat, beans, onion, cheese.
- Repeat layers, beginning with tortillas.Again, use just enough tortillas to cover the surface of the layer.
- In a separate bowl, mix Rotel& mushroom soup.
- Pour over the top of the layers.
- Do not stir.
- This will look repulsive, thus the name.
- You may want to add some grated cheese on top, just to make it look better.
- Bake 45 minutes to 1 hour at 350', covered.
- Should be bubbly and hot through and through.
- Serve with a salad& garlic bread or cornbread.
This was as icky-looking & good tasting as you said! The recipe didn't specify pan type, except 2 qt. casserole, so I used a deep one, but next time would use a flat pan. The tortillas got too thick. Excellent! By the way, I'm from ND & we HAVE ranch beans AND Rotel up here!
I know I've already added a comment, but this had to be added. I sent what was left over to work with my husband and the people he worked with all wanted the recipe for this dish, that's how good it smelled. Thank you!
My wife makes a dish just like this, but with chicken. It is very tasty, but one thing I recommended next time was to be sure to put a top layer of sauce, we had the tortilla on top and they came out very crunchy.