I made our family's favorite casserole last night. And while it's not healthy by any stretch, it sure does hit the spot on cold, dark winter evenings when we're craving some serious comfort food. Eric's mom gave me this recipe when we first started dating (I would cite the cookbook it came from, but I don't know which one it is). I've made enough
1 1/2 pounds ground beef (or 2, if you want it extra meaty)
2 (10 3/4 ounce) cans condensed soup (I usually use cream of celery and cream of potato, but any combination of cream of vegetable soup will be delicious)
1 soup can milk
1 (4 ounce) can diced green chiles
1 can corn
1 large red bell pepper, chopped
Chipotle Tabasco, to taste
10 flour tortillas (or 2 dozen corn tortillas; I prefer the flour tortilla texture, personally)
1 pound cheddar cheese, shredded
1. Heat oven to 325 degrees (F).
2. Brown beef, drain. Season with chili powder, cumin, paprika, pepper, and/or whatever else you think is yummy.
3. Combine soup and milk in a large saucepan over medium heat, stirring until smooth. Add in chiles, corn, red bell pepper, and Tabasco.
4. Cut tortillas into bite-size pieces, and place half in the largest casserole dish you have.
5. Spread a layer of half the beef, then half the soup, and half the cheese. Repeat the layers.
6. Bake uncovered for about 20 minutes, or longer if you want slightly burned cheese (which I happen to love, but know it's not for everyone).
7. Let it cool for 5 to 10 minutes, then enjoy the gooey goodness, and try not to eat the whole thing.