Recipe By : Charles
Serving Size : 8 Preparation Time :1:15
Categories : Casseroles Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lean ground beef, shredded
- cooked chicken, shredded pork,
- or beef roast
1 Onion -- chopped
1 cl Garlic -- minced
4 oz Can diced green chiles
1/2 ts Salt
12 Corn tortillas --
- cut into strips
3 c Jack and/or cheddar cheese --
- shredded
Sauce:
21 1/2 oz Cream of mushroom soup (2 cans)
4 oz Can diced green chiles
1 sm Vidalia onion -- chopped
1 cl Garlic -- chopped
15 oz Can chicken Broth
2 tb Masa harina
1 1/2 c Fresh spinach
1/2 ts Salt
Cook the ground beef, onions, and garlic, stirring frequently to
break up beef, until onions are clear. Remove excess fat rendered
from beef. Stir in the chiles and salt.
Sauce:
In a blender or food processor, puree together the soup, chiles.
onion, garlic, broth, masa harina, and spinach. More than one batch
if necessary. Pour puree into a sauce pan and bring to boil. Reduce
heat, and cook, stirring until thickened and bubble. Add salt and
adjust seasoning.
Casserole:
In a greased 13x9x2" baking dish, arrange half the tortillas over the
bottom. Top with half the beef mixture. Repeat layers. Pour green
chile sauce over beef. Top with shredded cheese. Bake at 325 F for 50
to 55 minutes.
Serving ideas: Serve with Spanish rice and refried beans
