Tk's Mexican Green Chili Casserole
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 Casserole
- Serves:
- 6-8
ingredients
- 453.59-907.18 g ground beef (depending upon how much beef you like in yours.)
- 473.18 ml grated Mexican blend cheese (ie ( jack and cheddar)
- 2 (340.19 g) can chopped New Mexico green chilies
- 170.09 g can whole New Mexico green chilies
- 1 purple onion, chopped
- 226.79 g can Campbell's Cream of Chicken Soup
- 226.79 g can Campbell's cheddar cheese soup
- 18-24 corn tortillas
directions
- Brown ground beef and set aside.
- Combine chopped green chilies, onion, and soups in a bowl, mix well.
- Add ground beef to soup mixture.
- Heat 1/4" of oil (canola or vegetable) in a skillet.
- Heat the tortillas one at a time in the warm oil just enough to coat then begin to layer in a 13" x 6.5" casserole dish.
- Spread a layer of your soup/chili mixture on top of tortillas, sprinkle some grated cheese on top of each layer and continue layering until you reach the top of your casserole dish.
- Final top layer of tortillas, sprinkle remainder of your cheese on top of tortillas.
- Cut your whole green chilies into strips and arrange in an attractive pattern on top.
- Bake at 350 in the oven until casserole is bubbling and top cheese is melted and a little brown.
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