southwestern tortilla cassarole
When my Maternal Grandmother married for the second time and moved to his home in New Mexico and began feeding 12 hungry step-children, she began sending Mom some great recipes from the southwest (not that Oklahoma wasn't southwest as well!). This is one of the recipes she sent.
prep time
20 Min
cook time
40 Min
method
---
yield
6 serving(s)
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion, diced
- 1 can (small) green chili peppers, diced
- 2 cans cream of mushroom soup
- 3/4 cup milk
- 3 cups grated cheese (mexican mixture works great!)
- 1 large package tortillas
How To Make southwestern tortilla cassarole
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Step 1Preheat oven to 375°
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Step 2Brown ground beef and onions together. Drain off excess grease. Add cream of mushroom soup, milk and green chilies diced. allow to slowly heat through as you prepare the pan.
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Step 3Use a spray oil to coat a 9" x 13" pan. Lay tortillas in bottom of pan so they overlap. and come up the sides slightly. Spread with half of the meat mixture. top with half of the cheese. Repeat with remaining tortillas, meat mixture and cheese.
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Step 4Bake for 35-40 minutes or until cheese is melted and bubbly.
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Step 5Alterations: Instead of the cream of mushroom soup and milk, try adding a large can of pinto beans with their juice and taco seasoning. Later with tortillas and cheese as before.
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Step 6Alteration 2: Use cream of chicken soup instead of cream of mushroom, and shredded chicken instead of beef.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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