Ultimate Tex-Mex Casserole

1Preheat the oven to 350°F (175°C).

2Cook the elbow pasta (1 box) according to package instructions until al dente. Drain and set aside.

3Cook the white rice (2 cups) and Mexican rice (2 cups) separately according to package instructions. Set aside.

4In a large mixing bowl, combine the cooked elbow pasta (1 box), white rice (2 cups), and Mexican rice (2 cups).

5Open the cans of sardines (2 cans), Vienna sausages (1 can), tomato sauce (1 can), canned corn (1 can), tuna (1 can), and bbq chicken bites (1 pack). Drain the sardines (2 cans), Vienna sausages (1 can), and tuna (1 can).

6Add the drained sardines (2 cans), Vienna sausages (1 can), tuna (1 can), canned corn (1 can), and bbq chicken bites (1 pack) to the mixing bowl with the pasta and rice mixture. Mix well to combine all ingredients.

7Prepare the Mac and cheese (1 box) according to package instructions and add it to the mixing bowl. Stir to incorporate the Mac and cheese (1 box) with the other ingredients.

8Grease a casserole dish and line the bottom with the tortillas (4).

9Pour the mixture from the mixing bowl into the casserole dish, spreading it evenly over the tortillas (4).

10Crush the crackers (1 pack) and sprinkle them over the top of the casserole.

11Place the Texas toast (1 pack) around the edges of the casserole dish for a crispy crust.

12Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

13Remove the foil and bake for an additional 10 minutes until the top is golden brown and crispy.

14Serve the Tex-Mex casserole hot and enjoy!