1 lb. ground beef
1 (10 3/4 oz.) condensed golden corn soup (or one can creamed corn)
1 Tablespoon chili powder
1 can (10 3/4 oz.) condensed cheddar or nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 (4 oz) can chopped green chiles
sixteen 6 inch corn tortillas
4 oz. monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
oven 350. Cook ground beef, drain off excess grease. Stir in undiluted corn soup or creamed corn, and chili powder. In large bowl, stir cheese soup, onions, tomatoes, and chiles until blended. Cut tortillas in half. Line bottom of greased 11X17 inch pan with 8 tortilla halves. Cover with 1/2 the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 25 minutes. Top with shredded cheese and olives, and bake 10 minutes longer, or until bubbly. Cool slightly before cutting.
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