A Tuesday with Crunch

Not that long ago, we hosted a family gathering at our home. Hubby and I did a little shopping at Costco for the event. Where else can you buy a 5-pound bag of corn tortilla chips for 2 bucks? Which also meant I needed to come up with ways to use all those chips.

I really don’t know if it had something to do with the way Costco makes their chips or if because we had a ton of chips I just kept crushing and smashing to my heart’s consent, but these chips remained crunchy under the moist weight of all that meat, salsa and pinto chili beans. My guys loved this dish, so that’s always a plus. Our grocery store was giving away free containers of Mexican Style Crèma, which I used instead of the usual sour cream. Mexican Style Crèma is a tad more expense that most sour creams, but it is so much better. The cream is thick and silky, with a flavor so mild, like a good creamy cheese almost. The store was smart to give the Crèma away – I’m hooked!

Wishing everyone a most beautiful day. May you always feel the Lord’s love and peace around you, even in the most difficult of times. When we walk in faith, we are never alone.

Mexican Tortilla Chip Casserole
1 lb Ground Beef
1/2 lb Chorizo
2 cups Chunky Salsa
1 (16 oz) can Pinto Beans in Chili Sauce
3 cups Tortilla Strips
3 Green Onions
2 firm Roma Tomatoes
2 cups Sour Cream or Mexican Crèma
2 cups Spicy Mexican Cheese Blend

In a large skillet over medium-high heat, cook ground meats together until cooked through. Drain well, return to skillet and stir in salsa, reduce heat, to simmer for 20 minutes, or until liquid is absorbed. Drain off some of the liquid in the beans, the stir beans into the meat mixture, heat through.

Note: If your use a good quality, extra thick and chunky salsa, the simmer time is greatly reduced. Mine took about 8 minutes.

While the meat mixture simmers spray a 9-inch by 13-inch baking dish with cooking spray. Heat oven to 400-degrees.

Crush tortillas, spread out in the prepared baking dish. Clean, trim and slice green onions. Seed and dice tomatoes. Set aside.

Once the meat mixture is ready, spoon over the crushed chips. Spread sour cream or Crèma over meat then sprinkle the green onion, and tomato over the sour cream. Top with shredded cheese.

Bake in the heated oven for about 15 minutes, or until the hot and bubbly with the cheese a nice golden-brown. Remove from oven, let cool for a few minutes to settle, then serve and enjoy. Great with a pitcher of top shelf margaritas!

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For you, O Lord, are good and forgiving,
abounding in kindness to all who call upon You.
Hearken, O LORD, to my prayer
and attend to the sound of my pleading.