This recipe is an oldie but goodie and hails back to the early days of my marriage when John and I were living on a starving student’s budget. Those were good days for learning to stretch a dollar and to make every morsel of food count. Casserole style recipes were a particularly good investment because they took simple ingredients and turned them into tasty meals with left-overs for the week. (For a family of two adults.)
The recipe presented here is slightly updated from my original recipe. I now use fire-roasted tomatoes and chipotle chile powder.