I have been served this dish many times, but have never made it myself until recently. It has such a strange name that I looked it up online. Apparently, it comes from a Mexican taco that is served on a thick corn tortilla. I guess this is the “Tex-Mex” version.
What’s for dinner today? It’s cold outside, and a blanket of snow is covering my yard. I’m feeling like down home, stick to your ribs cooking. I began by looking at standard chicken and rice casseroles, but most use canned cream of chicken soup. Continue reading