King Ranch Casserole is classic Texas comfort food. This southwestern dish is very simple, and very delicious.
No one know the origins of this casserole. It is not tied to the massive 825,000 acres King Ranch in South Texas. It seems related the Mexican dish chilaquiles. It was popularized using canned ingredients in the 1950s and every Texan family has a slightly different variant. This particular recipe comes from my good buddy Aaron Lain and his mother.
Meat Church How To YouTube Video: https://youtu.be/CGpuRSYq3uw
Ingredients
- 3, large chicken breasts, seasoned with The Gospel, grilled and chopped
- 2, 10.5oz cans cream of mushroom soup
- 2, 10.5oz cans cream of jalapeño soup
- 1, 10oz can of Rotel diced tomatoes & green chilies
- 1, large sweet onion, chopped
- 2, jalapeños, seeds removed diced
- 1, lb freshly grated cheddar cheese
- 1, TB Meat Church Texas Chili Seasoning
- 4-5 handfuls of crushed nacho cheese Doritos
- 12 tostadas
- Topping
- 1 C freshly grated cheese
Tools
- 9x13 pan, buttered or sprayed
Prepare your smoker
Prepare smoker or oven at a temperature of 350 degrees. In this video we used a Traeger Timberline with hickory pellets in this video.
Prepare the casserole
Sauté the onion and jalapeños for 10 minutes. Set aside.
Mix all of the ingredients in a large mixing bowl.
Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix.
Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly.
Top with the grated cheese topping.
Cook the casserole
Place the casserole in the smoker for 40 minutes.
Optionally, if you are using an oven you can broil for the final 5 minutes.
Remove the casserole and allow it to cool for 15 minutes. Slice, top with sour cream if you like, and enjoy!