Monterrey Tortilla Casserole

Week nights in most houses are busy times and let's be honest most of us do not have time to cook the kind of meal that we would love to serve to our family. That is why this recipe is great, it can be fixed ahead of time and then frozen for up to a month before cooking it. This can also be split into individual portions to put back for a time when you are gone and the hubby or the kids need a good dinner and no idea what to cook.

1 bag tortilla chips
2 cups cooked chicken shredded
1 cup frozen kernel corn
1 16 oz salsa verde (you can use regular salsa, but the green salsa tastes best I think)
3 tablespoons sour cream
3 tablespoons fresh cilantro (if you don't have it you can skip it and don't worry)
1 tablespoon flour
1 cup shredded Monterrey Jack Cheese (or any mix of cheese) I always end up needing more cheese

The first step is the same no matter if you are fixing individual servings or one big one or plan on freezing it or cooking right away.

1) Combine the chicken, corn and salsa in a bowl. Stir together the sour cream and flour until well combined and then add chopped cilantro. Stir the sour cream mixture into the chicken mixture and stir until combined.

To make the casserole in one large dish, spray a 2.5 qt or larger casserole dish and layer with tortilla chips followed by the chicken mixture and some shredded cheese. Repeat the layers once more. Cover with foil and bake in a 350 degree oven for 20 or until the mixture is bubbly. Take off the foil add another layer of chips and the last of the cheese and bake uncovered until the cheese is melted.

Top with your favorite Mexican style toppings and enjoy.

The only change for individual servings would be to split the ingredients into four 10 to 12 oz oven safe dishes. Layer the dishes the same and cook the same also topping with chips and cheese the last 5 -10 minutes.

To freeze either the large casserole or the individual ones complete the recipe up to the point where you would put it in the oven, then freeze the casserole for up to month.
To cook the frozen casserole bake it covered at 350 degrees (do not preheat the oven as this lets the pan heat up gradually rather than quickly if it is glass) for 25 minutes. Uncover the casserole and cook another 20 minutes until bubbly, then top with the chips and cheese and cook until cheese is melted.

Hope you enjoy and as always change what ever you need to in order for your family to enjoy!

Casseroles #2 Wild Rice and Venison Casserole

Finding and getting good recipes for game meat can be a challenge, let's face it, it's not as if Martha Stewart or Rachael Ray are using venison and elk on their shows. What I have found in cooking with these meats over the years is that most recipes that call for beef can be substituted with deer and elk with just a few minor changes. If the recipe you are using calls for ground beef just trade straight across the same amount of ground venison or elk and continue on with the recipe. For using elk or venison roasts in a crock pot it will cook best if the roast is not completely thawed all the way through and is marinated for a few hours before put in the crock to cook. Doing these two steps helps to keep the meat tender and moist. If you are wanting venison or elk steaks it is key to marinate them overnight or at the very least that day. As for cooking the steak that is done just like a beef steak, but they taste the best when they are cooked only to a medium doneness at the most as past that it tends to dry out the meat. So there is my advice and knowledge of cooking with venison and elk, now on to the recipe.


I use a cast iron dutch oven in this recipe so that everything is cooked in one pot from stove top to oven. If you do not have cast iron just use a skillet on the stove top and a casserole dish in the oven.

Wild Rice and Venison Casserole

1 lb ground venison or elk
1 1/2 cups cooked wild rice (or long grain and wild rice blend)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 tablespoons soy sauce

1) Brown venison in a dutch oven. Add the remaining ingredients and mix well.
2) Bake covered at 350 degrees for 30 minutes, uncover and cook another 30 minutes.

Serve with your families favorite veggies, some bread and you are ready to go.

Casseroles #1 Tuna Noodle

Okay so I asked readers this week what were some recipes or ideas they would like to see in the next few posts. I got a request from Jency for casseroles and cheese rolls. The cheese rolls I'm working on but here are two casserole recipes. Another reader, Susan, asked for ideas for elk and deer and I have not forgotten you I as one of the casserole recipes is for venison. If anyone else has any questions or requests for recipes let me know in the comments section of the blog or on my Facebook page Tales of a Ranchers Wife.

This first recipe is one that I grew up with my mom cooking and it was always one of my favorites. It has now become one of the favorites at my house, so much so that if I'm feeding our hired help Weston along with the family I have to make a double batch just to feed everyone.


Tuna Noodle Casserole (single batch)

3 cups egg noodles
1 7 oz can of tuna in water drained
3/4 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped bell pepper
1 can condensed cream of celery soup
1/2 cup milk
1/2 cup mayonnaise or Miracle Whip
4 oz shredded cheddar cheese

1) Cook the noodles using the package directions and drain when done.
2)  Combine soup and milk and heat through.
3) While that heats combine the noodles, tuna, mayonnaise, celery, onion, bell peppers.
4) When soup and milk are heated add shredded cheese and stir until melted then pour over the noodle mixture and stir and put in a 2 quart casserole dish and bake uncovered at 425 for 20 minutes.

I top ours with more shredded cheese before putting it in the oven, but that is up to you. You can also add other veggies such as peas or chopped cooked broccoli as this is great way to "sneak" some veggies past the kids. Serve with some bread and you have a meal ready to go. Hope you enjoy.