๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
1 pound ground pork sausage (or substitute with ground beef or turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 can (10.5 ounces) cream of mushroom soup
1/2 cup sour cream
1 can (15 ounces) refried beans
6 large flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Sliced green onions and diced tomatoes for garnish (optional)
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ:
Preheat Oven:
Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×13-inch baking dish and set aside.
Cook the Meat Mixture:
In a large skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain excess fat. Add the diced onion and garlic and cook for 2โ3 more minutes until softened.
Season the Filling:
Stir in the taco seasoning and 1/2 cup water. Simmer for 3โ4 minutes until slightly thickened. Remove from heat.
Prepare the Cream Mixture:
In a small bowl, combine the cream of mushroom soup and sour cream. Stir until smooth.
Assemble the Casserole:
Spread a thin layer of the soup mixture on the bottom of the baking dish.
Layer 2 tortillas, overlapping slightly. Spread 1/3 of the refried beans over the tortillas, then 1/3 of the meat mixture, 1/3 of the soup mixture, and a sprinkle of cheese.
Repeat layers two more times (ending with cheese on top).
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Garnish and Serve:
Let sit for 5 minutes before slicing. Garnish with green onions and diced tomatoes if desired. Serve hot with salsa or guacamole on the side.