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Arizona Mexican Casserole




Source of Recipe


Vernalisa


List of Ingredients




1 1/2 lb. ground beef
1 small onion, chopped
1 small can diced chiles
18 corn tortillas
2 cans of cream of onion soup (or any cream soup)
2 cups Las Palmas enchilada sauce
1 bell pepper, chopped
1/2 - 3/4 clove minced garlic
1 can of corn
1 cup of grated cheese


Recipe



Brown meat, drain fat. Add peppers, onions, garlic, and
can of chiles--cook with the browned meat. Blend soup
and Las Palmas sauce together. Fry the 18 tortillas in
oil. After frying (and when cool enough to handle), tear
ten of the tortillas and use them to line the bottom and
sides of a 9x13 inch pan. Pour half of the meat mixture
onto the tortillas. Pour one cup of the sauce mixture on
top of the meat. Next, tear the remaining eight
tortillas and place them on top. Place the remaining
meat mixture over the top layer of torn tortillas and
cover with the remaining sauce. Place the one cup of
grated cheese on top and bake 35-45 minutes in 350
degree oven. Place a cover on the pan for the last 20
minutes in order to keep the cheese moist.