Our Mexican Casserole

This is a classic Walters dinner and a favorite among the boys especially.  Anytime I make beef tacos I try to make extra so that I have enough leftover for a Mexican casserole.  The recipe was originally inspired by a variety of Mexican recipes introduced to your dad by his grandma and aunt Peggy.  You can mix this recipe up by adding in all sorts of different ingredients that you like.

Ingredients:
1 bag of good quality tortilla chips
1.5-2 pounds lean ground beef
taco seasoning
2 bags of shredded cheddar or Mexican blend cheese
1 28 oz can red enchilada sauce
1 can cream of mushroom or cream or chicken
Optional ingredients:
Black beans
Fiesta corn

Preparation:

Waylon approves!

Preheat oven to 375.
Brown beef and drain.  Mix in taco seasoning according to packet directions and simmer.
In a saucepan, mix together enchilada sauce and soup and warm through.
Spray a 9x13 baking dish with cooking spray.  Crumble tortilla chips to cover the bottom of the dish.  Top tortilla chips with seasoned ground beef.  Top beef with a sprinkling of any of the optional ingredients and them a layer of cheese.  Repeat for 2 more layers ending with tortilla chips on top.
In a saucepan, mix and heat enchilada sauce and soup until well combined.  Pour enchilada mixture over the casserole making sure that it gets down into all of the sides and into the casserole.  I like to use a knife to poke holes in the casserole to let that liquid get inside.
Top casserole with additional cheese and bake for about 40 minutes.  If casserole starts to get too brown, cover with aluminum foil and finish baking.