I know I just posted a casserole, another Tex-Mex one, a couple weeks ago. Don’t be scared; I’m not changing to Casserole Like a Champion, but we have been eating a lot of casseroles around here lately. With our kitchen renovation still ongoing, simple meals are a necessity. If those meals can be made in one pan, even better.
This casserole is one of the best meals we’ve made recently. It has an interesting technique, which isn’t at all surprising considering it’s a Cook’s Illustrated recipe. Half the tortilla chips are mixed into the casserole at the beginning and help to thicken and flavor it. The remaining chips are mixed in at the end, just before broiling, and stay nice and crunchy. When Eric saw the ingredients, he couldn’t believe there wasn’t some type of seasoning listed. It’s true. All the spice comes from the chipotle peppers. This is one seriously good meal that you can have on the table in practically no time, and that’s definitely a win.