New Mexico Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4lbs. ground beef, cooked and drained
37-oz can chopped New Mexico green chiles
16 oz shredded Mexican-style, longhorn or other medium cheddar cheese
1can cream of low-fat chicken soup
1can cream of low-fat mushroom soup
24 yellow corn tortillas (16 oz)
215oz can pinto beans, rinsed and drained.
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Directions: |
Directions:Pre-heat oven to 400º.
Take a tortilla and tear it into fourths. Line the bottom and sides of the pan as you tear each new tortilla.
Place ½ of the ground beef in a layer on the tortillas.
Spread the can of chicken soup evenly over the layer with a spoon.
Spread one can of pinto beans evenly over the layer.
Spread 1 ½ cans of green chili evenly over the layer.
Spread ½ of the cheese evenly over the layer.
With a large spoon, press the mixture evenly into corners of the baking pan.
With additional tortilla fourths, put another layer over the ingredients.
Repeat the layering process with the remaining meat, mushroom soup, beans, chili and cheese.
Bake at 400º for 45 minutes. Cheese should melt and mixture bubble. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: I learned this recipe while living and going to college in Santa Fe, New Mexico. My great-great grandfather, Edward Banks Nelson, settled along the Rio Grande in Derry New Mexico in the 1880's and also had a home in Colonia Dublan, Mexico, where my grandfather Edward Gordon Nelson was born. It is quite likely that some form of this simple but tasty dish was a regular at their table.
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