"Tiajuana Casserole"

    It feels fitting to start off with the first recipe we pulled from Mrs. Pidgeon's recipe box.  This was labeled, "Tiajuana Casserole" in a lovely cursive script and tasted absolutely amazing. Essentially an enchilada casserole, this is easy and inexpensive to make.  This is the dish that hooked us, and many others, to Mrs. Pidgeon and her forgotten recipes. 

Tiajuana Casserole

1 ½ lbs. ground beef
1 medium onion, chopped
1 Dozen Tortillas
1 can Ranch Style Beans
2 cans cream of chicken soup
1 can Rotel tomatoes
8 oz shredded cheddar cheese

Brown ground beef and onions and drain off fat. Cover bottom of baking dish with half of the tortillas (I used flour for this layer)

Sprinkle half of meat mixture over tortillas. Sprinkle on half of the cheese. Layer remaining tortillas (I used corn for this layer) over cheese. Next add the remainder of the meat. Pour ranch style beans on top of meat.  Mix soup and Rotel tomatoes together in a separate bowl, and pour over all.  Top with remaining cheese and bake uncovered at 375 F for 40-45 minutes.