This is another of my at-least-it's-better-than-going-through-the-drive-thru recipes. For a more healthful dish, choose reduced-fat soup, 2% cheese and fat free sour cream! Taco Casserole This colorful dish is yummy garnished with a dollop of sour cream! Taco Casserole For a larger group, double this recipe and bake in a 9x13. 2 cups cooked, chopped chicken (from your freezer, rotisserie or canned) 1 can cream of chicken soup 1 cup salsa 1 can Southwestern Style Mexicorn 2 cups shredded Mexican cheese blend 6 corn tortillas sour cream Preheat oven to 350 degrees. Coat a 9x9 baking dish with cooking spray. Combine first 4 ingredients; set aside. Cut each tortilla into 4 wedges. Layer half of tortilla wedges in prepared pan. Top tortillas with half of chicken mixture. Sprinkle with half of the cheese. Repeat layers. Cover tightly with foil and bake until hot and bubbly, about 30 minutes. Serve with a dollop of sour cream. Variation: Substitute 1 pound of browned ground beef
Recipes and Ramblings from a Southern Cook