@saltsugarandstories: Day Four of Dinner on the Grounds 🤍 Today’s recipe comes from Favorite Recipes of St. Mary of the Pines, a Catholic church right here in Shreveport, Louisiana. And this one’s personal. This was the church my husband and his whole family attended when I first met him back in 1990, so cooking from this book feels a little like stepping back in time. From what I can tell, these recipes are straight out of the 1970s, and this one absolutely fits the bill. This is Tijuana Casserole by Ms. Monica Rimer, and it turned out so good. It’s very much like a Mexican-style casserole, almost like an upgraded Frito pie. Simple ingredients, easy to throw together, and the kind of comfort food that surprises you in the best way. ⸻ 🥘 Tijuana Casserole (Serves 6) Ingredients: • 1 can red chopped beans • 1 can cream of mushroom soup • 1 lb ground chuck, cooked with 1 medium onion, chopped • 1 can Rotel tomatoes, chopped (drain most of the liquid) • 1½ to 2 cups grated cheddar cheese • Corn chips, crushed (medium bag – I used a 9¼-oz bag) Directions: 1. Spray a casserole dish with cooking spray. 2. Spread half of the crushed corn chips in the bottom of the dish. 3. Combine all remaining ingredients except the cheese. 4. Pour the mixture over the chips. 5. Top with remaining crushed chips and grated cheese. 6. Bake uncovered at 350° for 30–35 minutes. Easy. Cozy. And absolutely worth making again. #Recipe #easymeal #DinnerIdeas #easyweeknightmeals @Campbell’s Soup

Cherie🌺

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Thursday 05 February 2026 00:02:34 GMT