Easy Mexican Casserole

Fry hamburger meat and onions together. Drain and set aside.

Mix soup, water, tomatoes with chilies (I use Ro-Tel), and taco seasoning in a saucepan. Bring to a boil, reduce heat and simmer to blend flavors.

Add meat and onions to the soup mixture (at this point, if the mixture looks a little too thick, you could add a tad more water, but usually you don’t have to).

Lightly grease a 9 x 12 casserole dish. Tear up tortillas (you may need a few more or less) into bite-sized pieces and layer on the bottom of the dish. Top lightly with grated cheese. Spoon on a portion of soup mixture.

Continue this layering process until you are out of soup mixture and end by topping your last layer of soup with grated cheese (I use a cheddar/mozzarella blend).

Bake at 350 degrees until melted and bubbly. Serve with your favorite tortilla chips.