Southwestern Tortilla Cassarole

When my Maternal Grandmother married for the second time and moved to his home in New Mexico and began feeding 12 hungry step-children, she began sending Mom some great recipies from the southwest (not that Oklahoma wasn't southwest as well!). This is one of the recipes she sent.


1 ½ - 2 lbs ground beef
1 large onion diced
1 small can green chili peppers
2 cans cream of mushroom soup
3/4 cup milk
3 cups grated cheese (Mexican mixture works great)
1 large package tortillas

Preheat oven to 375°. Brown ground beef and onions together. Drain off excess grease. Add cream of mushroom soup, milk and green chili peppers. Allow to slowly heat through as you prepare pan.
Oil 9” x 13” pan (I use Pam® these days). Lay Tortillas in bottom of pan so they over-lap on the sides. Spread half of meat mixture, then half of cheese on top. Lay a second layer of tortillas, then remainder of meat mixture, then remainder cheese.
Bake for 35-40 minutes or until cheese is melted and bubbly.

Alterations: instead of cream of mushroom soup try adding cans of pinto beans (with the juice instead of milk) and taco seasoning to meat. Makes a great alternated method for this casserole.