The other night I had a hankering for a cheesy Mexican casserole. (I know, we hate the icky work casserole but what else can I call it?!) :) I checked out a few recipes online and came up with this delicious and easy version. I had noticed a recipe that had a can of soup in it… sounded a little weird but I was intrigued enough to give it a try. Wow – it was great! My little family polished it off in no time.
1 large onion, chopped
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced