Ivonne at Cream Puffs in Venice started a new ‘event’. Actually, she says it’s not really an event, it is a non-event. It is a motivator for her to finally work through all the recipes she has been saving and magazines she has been reading and use them. And that will be a motivating factor for some of us as well.
So, here goes. My Magazine Monday Submission:
Mexican Casserole (Cooking with Paula Deen November/December 2007)
2 lbs ground chuck
1 medium onion, diced
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 (12 oz) can evaporated milk
1 (4 oz) can chopped green chilies
12 corn tortillas, cut in quarters
1 cup shredded cheddar cheese (I used a Mexican Blend)
Preheat oven to 325. Lightly grease a 13 x 9 baking dish. (Next time I will use a smaller pan for thicker layers.)
In a large skillet, combine ground chuck and onion; cook over medium heat until beef is browned and crumbles. Drain well.
In a medium saucepan, combine soups, milk, and chilies; cook over medium-low heat until warm
Layer cut tortillas in casserole dish. Top with 1/2 meat mixture, and 1/2 soup mixture.
Cover with cheese.
Bake 30 minutes or until hot and bubbly.
Okay. It was okay. The Men in my life liked it, but it just wasn’t Mexicanny enough for me. It went together easily, but I really don’t think I will make it again. Or if I can ‘dress’ it up a little, I might. Maybe add some enchilada sauce, or maybe salsa to the layers.
But it is one less recipe in the stack. Thanks Ivonne.