Boatie Burrito Casserole

This is a delightful Tex-Mex-y sort of meal, made with ingredients you can store easily. Usually made ahead with little fuss while underway, this casserole is a favourite among crew and guests alike.

Serve it with salsa and, if we have it on board, a handful of cilantro. It goes well with a Greek Salad, or a can of corn on the side. I have been known to add mushrooms, corn and celery to the casserole, as well.

Recipe:

• 1 lb ground beef or pork
• 1 chopped onion
• 1 package taco seasoning
• 1 can refried beans
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• package of flour tortillas
• 2-1/2 cups shredded Mexican blend cheese

Preheat oven to 350 degrees.

Brown the meat and onion (and celery if adding) and drain till cooked thoroughly. Add the taco seasoning and refried beans (and corn or tinned mushrooms).

In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a greased or lined baking dish.

Place a layer of three tortillas over the soup mixture. Cut or tear the tortillas and overlap them to make them fit.

Spread on a layer of half the ground meat mixture and top with about a cup of cheese.

Repeat all of these layers and top with the remaining cheese.

Bake for about 30-35 minutes or until cheese is nicely melted and casserole is thoroughly heated. Serve with salsa.

Enjoy.