Green Chilli Casserole – thanks CMC!!
Summary
My mother got this recipe about 30 years ago, but it used chunks of pork and fried corn tortillas. While I was in Tennessee, I was watching the CMC channel, as they where cooking easy recipes with a Mexican flair. […]
My mother got this recipe about 30 years ago, but it used chunks of pork and fried corn tortillas. While I was in Tennessee, I was watching the CMC channel, as they where cooking easy recipes with a Mexican flair. While I do not know if this was ever made in Mexico, I did like the changes. Since then it has become one of my kids favorites.
Ingredients
1 lb lean ground beef
2 cans of cream of mushroom soup
2 cups of milk
2 cups of milk
1 can of green chillies chopped (I use 2 but I love chillies)
1 lb of shredded cheddar cheese
1 bag of corn chips ( I get the ones that are $2)
1 lb of shredded cheddar cheese
1 bag of corn chips ( I get the ones that are $2)
In 5 quart pot, brown ground beef and drain. Add soup, milk and cheese, mix well. Crush the chips in the bag, not to small, but pieces smaller than an inch. In a microwavable 10×13 baking dishes, spread a layer of chips, enough to cover the bottom of the pan, but not too thick. Using a ladle, spread a layer of the mix on top of the chips, spread a layer of cheese, alternate each layer two more times. Spread more cheese on top. Cook in the microwave for 5-7 mins.
OPTIONAL: Can bake in the oven at 350* for 20-30 mins or until cheese is melted and bubbling.