Kristin’s Mexican Grog: A Comforting Casserole That Became a Family Favorite

The aroma of comfort food has a way of unlocking memories, doesn’t it? For me, the scent of this particular dish instantly transports me back to a chilly autumn evening, gathered around Kristin’s kitchen island. Her children, usually a whirlwind of energy, were unusually calm, eyes glued to the bubbling casserole as it emerged from the oven. The recipe, a cherished family tradition of Kristin’s, was simple yet profoundly satisfying. It wasn’t long before its easy preparation and undeniably delicious outcome made it a regular star on our own dinner table, a beloved staple that even the pickiest eaters in our household enthusiastically embrace.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 casserole
• Dietary Type: Not specified

Ingredients

This dish is wonderfully straightforward, requiring just a handful of pantry staples and a few fresh additions.

• 1 pound ground round (or ground beef of your choice)
• 10 ounces cream of mushroom soup
• 10 ounces cream of chicken soup
• 12 ounces salsa (Pace Picante Chunky is a great choice here, but feel free to use your favorite)
• 6 corn tortillas, torn into pieces
• 1/2 pound grated cheddar cheese
• 6 ounces sliced olives, drained

Equipment Needed

You won’t need a professional arsenal for this recipe. A few basic kitchen tools will do the trick:

• A large skillet for browning the meat.
• A spatula or wooden spoon for stirring.
• A large mixing bowl.
• A 9×13 inch baking dish.
• An oven, preheated and ready.

Instructions

The beauty of Kristin’s Mexican Grog lies in its simplicity. It’s the kind of meal you can throw together on a busy weeknight without sacrificing flavor or satisfaction.

1. Begin by browning the ground round in a large skillet over medium-high heat. Break up the meat with your spatula as it cooks, ensuring it cooks evenly.
2. Once the ground round is no longer pink, drain off any excess grease. This step is crucial for a cleaner flavor and texture.
3. In a large mixing bowl, combine the drained ground round with the cream of mushroom soup, cream of chicken soup, and salsa. Stir everything together until well incorporated.
4. Next, add the torn corn tortillas to the mixture. Gently fold them in, allowing them to soak up some of the savory sauce.
5. Stir in most of the grated cheddar cheese and the drained sliced olives. Reserve a small amount of cheese for topping.
6. Pour the entire mixture into a 9×13 inch baking dish.
7. Sprinkle the reserved grated cheddar cheese evenly over the top of the casserole.
8. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Bake for 35 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.

Expert Tips & Tricks

While Kristin’s recipe is wonderfully straightforward, a few seasoned touches can elevate this already delightful dish.

• Tortilla Texture: For a softer texture, you can lightly warm the corn tortillas in a dry skillet or briefly microwave them before tearing. This makes them more pliable and helps them integrate better into the casserole.
• Salsa Savvy: The type of salsa you use will significantly impact the final flavor. A mild salsa will yield a more family-friendly dish, while a medium or hot salsa will add a pleasant kick. Experiment with your favorite brands to find the perfect balance of heat and flavor.
• Cheese Choices: While cheddar is classic and delicious, don’t be afraid to branch out. A blend of cheddar and Monterey Jack offers a creamier melt, and a sprinkle of pepper jack can introduce an extra layer of subtle spice.
• Make-Ahead Magic: This casserole is an excellent candidate for make-ahead meals. Prepare the mixture up to step 7 (before the final cheese topping), cover it tightly, and refrigerate. When you’re ready to bake, add the topping and bake as directed, adding a few extra minutes to account for the chill.

Serving & Storage Suggestions

Kristin’s Mexican Grog is a complete meal in itself, but it also pairs beautifully with a variety of accompaniments. A dollop of sour cream or a spoonful of guacamole can add a cool, creamy contrast. A simple side salad with a zesty vinaigrette would also provide a refreshing counterpoint to the richness of the casserole.

Leftovers are almost as good as the original bake. Once cooled, store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave or re-bake the entire dish at 300°F (150°C) for about 15-20 minutes, or until heated through. If the top seems a bit dry, you can always add a splash of water or milk to the dish before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	530.2 kcal
Calories from Fat		63%
Total Fat	37.1 g	57%
Saturated Fat	15.7 g	78%
Cholesterol	97.2 mg	32%
Sodium	1545.4 mg	64%
Total Carbohydrate	23.5 g	7%
Dietary Fiber	3.5 g	13%
Sugars	3.3 g	13%
Protein	26.9 g	53%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is a beloved classic as is, feel free to explore variations to suit your taste and dietary needs.

• Leaner Protein: For a lighter version, consider using ground turkey or chicken. The flavor profile will shift slightly but remain delicious.
• Vegetarian Delight: To make this vegetarian, omit the ground round and add an extra can of cream of mushroom soup, along with some sautéed diced bell peppers and onions for added flavor and texture.
• Spice it Up: If you enjoy a bit more heat, incorporate a can of diced green chilies along with the salsa, or add a pinch of cayenne pepper to the meat mixture.
• Different Tortillas: While corn tortillas are traditional and provide a distinct flavor, flour tortillas can be used. They will absorb more liquid and create a softer, more saucy casserole.

FAQs (Frequently Asked Questions)

Q: Can I use low-fat or reduced-sodium versions of the cream soups and salsa?
A: Yes, you can certainly use lower-fat or reduced-sodium versions of the cream soups and salsa to make this dish healthier. Keep in mind that this may slightly alter the flavor and texture.

Q: My casserole seems a bit dry. What can I do?
A: If your casserole appears dry, it might be due to overcooking or the type of tortillas used. Ensure you’re not overbaking it. If you prefer a saucier casserole, you can add a little extra salsa or a splash of milk to the mixture before baking.

Q: How do I prevent the tortillas from becoming too mushy?
A: The corn tortillas are intended to soften and absorb the sauce, creating a unique texture. If you prefer them to hold their shape a bit more, you can slightly underbake the casserole, or try using whole or halved corn tortillas instead of torn pieces.

Q: Can I freeze this casserole?
A: Yes, this casserole freezes well. It’s best to freeze it before baking. Thaw it completely in the refrigerator overnight, then bake as directed, potentially adding a few extra minutes to the cooking time.

Q: What’s the best way to reheat leftovers?
A: For the best results, reheat leftovers in a covered baking dish in a 300°F (150°C) oven until heated through, or gently warm individual portions in the microwave.

Final Thoughts

Kristin’s Mexican Grog is more than just a recipe; it’s a testament to the power of simple, comforting food to bring people together. It’s the kind of dish that whispers tales of family dinners and shared laughter, a reliable go-to for busy evenings or casual gatherings. I encourage you to give this wonderfully accessible casserole a try. Gather your ingredients, invite your loved ones, and savor the warmth and flavor that this dish so generously offers. I’d love to hear how it turns out for you and any little tweaks you discover along the way!