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:
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Mexican Casserole (Cooking with Paula Deen November/December 2007)
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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.
Repeat layers.
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.
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May 30, 2009 at 10:10 PM
Oh my dear—this looks FABULOUS!! Mexican is one of my faves!
May 31, 2009 at 3:45 AM
It wasn’t Mexicanny enough? What a funny, knee slapping expression!
Go for the salsa – it works every time!
May 31, 2009 at 5:36 PM
I appreciate your honesty. And maybe more spices would work for you. It looks delicious, BTW!
June 1, 2009 at 5:28 PM
This looks so good to me. My kids would probably like the non spicy version – I think Paula is maybe just in the slightly wrong area of the south to get that real “mexicanny” flavor!
June 1, 2009 at 7:55 PM
This looks like a nice weeknight meal. And it’s a Paula recipe with no butter! It looks great – maybe you can spice it up a bit and enjoy it more next time!
June 1, 2009 at 9:13 PM
Wow. looks a great comfort food dish.
June 2, 2009 at 12:35 PM
Oh well – even though it didn’t live up to its promise, as you say, you have made it and the stack is reduced. (I seem to multiply the stack by the day.)
June 2, 2009 at 1:15 PM
Sorry you weren’t crazy about it! It still looks absolutely gorgeous, though!
June 8, 2009 at 11:57 PM
Oh, gosh. If I was there I would have eaten the whole thing without sharing one bit! Delicious!
June 9, 2009 at 12:10 AM
[…] The Tea Lady of Tea and Scones made Mexican Casserole from Cookin’ with Paula Deen. […]
June 9, 2009 at 1:22 AM
I just finished dinner, but that makes me hungry again! I love anything oozing with cheese and Mexican flavors:)
June 9, 2009 at 6:50 PM
I would switch out the mushroom soup for celery and add lots and lots of pickled jalapenos! Thanks for sharing the recipe and your thoughts!
June 13, 2009 at 11:09 AM
Wow, I must agree with everyone else. That looks delicious. My mouth is watering just looking at it. Looks so cheesy and the recipe sounds so easy to make.