Recipe by southern_gal12000
I grew up with my mother cooking this and loved it everytime. She got it from my aunt. And I'm not sure why it's called "Um Gala" but I think it's because someone after taking a bite, said, "Ummmm good or maybe ummm golly this is good!" This was one of my mom's favorites to take to pot lucks and she made it for me when I would visit from college. I made it last night and my 8 year old daughter loved it and my DH couldn't stop talking about it. (If you want more meat add more meat. And if 1/2 cup of Ro-Tel tomatoes makes it too spicy (like for kids) then substitute some of it with regular canned diced tomatoes. Or if you like it really spicy add more. Also, to save time, use bagged tortilla chips.)
Top Review by ItalianDelia
This tasted good, I only put 4 stars though simply because it was not the best Mexican Casserole I've eaten. It tasted alot like a beef enchilada w/alot of cheese except it was in a casserole form. It was definately nothing out of this world for me...but was good and def. edible.
- 1 lb hamburger meat
- 1 green pepper, diced
- 1 white onion, diced
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup Ro-Tel tomatoes
- 1 (8 ounce) jar Cheez Whiz
- 1⁄4 teaspoon garlic salt
- 15 corn tortillas
Directions See How It's Made
- Saute hamburger meat, onion and green pepper. (It's better to start the onion and green pepper in a little oil before adding the meat).
- Drain if there is excessive grease.
- Mix the soups, garlic salt, tomatoes and Cheez Whiz and heat in a separate pan until cheese is melted and mixture is well mixed.
- Cut the tortillas into fourths. (My mother would fry them in some oil first but this is not necessary - just tastes better).
- Layer ingredients alternately in a greased casserole dish in this order: tortilla chips, meat mixture and soup mixture. End with the soup mixture last. You should have about 2 layers.
- Bake at 325 degrees in pre-heated oven for 30 minutes.