If there is one thing I appreciate about Lubbock, TX, it is the introduction of King Ranch Casserole. A weekend visit and a “home” cooked meal from my roommate’s Mom would inspire a new dish in my most frequent meals category forever. Coming from a health-conscious home, the world of cheesy, creamy deliciousness was one unbeknownst to me. Don’t get me wrong, I am so thankful for growing up and eating the things I did. I even stuck with some good habits such as water with meals, vegetables and cottage cheese for a snack! Most people will agree to a vegetable or two, but have you ever tried cottage cheese? While I say it is a refreshingly healthy but still delicious snack, I have yet to meet someone (besides my mom) who will give it the time of day. You know who eats cottage cheese for snacks? MODELS! Skinny. Models. I suggest picking up a container if you haven’t…slice up some bananas and you have a heavenly (HEALTHY) snack with something more familiar. However, as much as I enjoy serving as an advocate for cottage cheese, it is not the topic of importance today. If you love the South, and if you love the kind of comfort food that puts you right to sleep, there is absolutely no excuse for not tearing out this article! I have made this dish more times for more people than any other in my recipe book. My health conscious family couldn’t have enough of it! That good! I know that whole pan seems like a lot for five people, but it gets scraped clean every time. You HAVE to give this a shot. You literally dump everything together and you are done. Remember, if it wasn’t easy, I wouldn’t make it!
Things to know…
- All cans are standard sizes around 10 oz, chicken may be around 14 oz
- Don’t forget to serve this with chips! It is a great way to clean your plate
- You can always substitute with “light” ingredients
Ingredients:
- ½ onion, finely diced
- 1 can Cream of Mushroom
- 1 can Cream of Chicken
- 2 cans Rotel
- 1 can Black Beans
- 2 cans shredded white meat chicken
- Pinch of garlic powder, chili powder, salt, pepper (add more to taste!)
- 12 corn tortillas, each torn into 4 pieces
- 2 cups shredded cheddar cheese
Directions:
- Preheat oven to 350°F
- Spray a glass 9x13 with non stick and place ½ torn tortillas in bottom
- Brown onions in skillet over medium heat
- Once onions are translucent, drain (if necessary) and combine all ingredients except tortillas and cheese
- Stir to combine completely in skillet and continue to cook over medium heat until mixture bubbles
- Pour ½ mixture over tortillas, top with second ½ of tortillas, then pour the rest of the mixture and top with cheese
- Bake for 30 minutes. Top will be slightly browned and bubbling
- Enjoy!
