Recipe by CalicoCandy
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.
Top Review by Barb Conley
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!
- 1 package flour tortilla, torn up
- 1 lb hamburger meat, browned and drained
- 1 can ranch style bean
- 1 medium onion, chopped
- 2 cups grated cheese (Longhorn, Colby or combined with Monteray Jack)
- 1 can Rotel tomatoes & chilies (hot or mild, your choice)
- 1 can cream of mushroom soup
Directions See How It's Made
- 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.