Mexi-Casserole

By: Cathy Zeis - The Walk-In Chef
By: Cathy Zeis - The Walk-In Chef

Ingredients


  • 24 corn tortillas
  • 1-8oz. tub sour cream
  • 2 lb. ground meat *ground turkey or chicken works well too
  • 2 large cans whole green chilies
  • 1 large can cream of mushroom soup
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 2 cans chopped green chilies with diced tomatoes
  • 3 TBS ground cumin
  • 1/2 tsp. hot sauce
  • 3-12 oz. packages of shredded cheese

    Directions

    In a large skillet, brown meat, onions, and peppers until meat is done. Cook over medium-high heat. Drain fat. Lower heat and stir in soup, green chilies with tomatoes and sour cream. Cook until all the soup is dissolved. Remove from heat. Spray 9 x 11 x 13” pan. Layer bottom of pan with tortillas. Layer tortillas with 1 can of whole green chilies. Top with meat mixture. Top with choice of cheese. Repeat all steps. Finish dish with cheese on top. Bake at 350, uncovered for 10-15 minutes or until cheese is melted. Serve hot. Makes 8 servings.



    Tip of the week: I recommend using two different types of cheese. Pepper jack and mild cheddar. Also, if you need to serve more than eight, just double the recipe as needed. Enjoy!
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