My Gramma lived with us when I was a kid. She was an amazing cook and baker, supplying amazingly delicious meals and desserts every day. I loved spending time with her in the kitchen, but I never really paid attention to what she was actually DOING when she cooked. I helped her bake pies, cookies, etc, but cooking? Not so much.
My mom has all of my Gram’s old recipes. Some of them are on paper that’s so old that it crumbles if you handle it too hard. Many are handwritten. And ALL have food splattered around the words.
I’ve been going through them slowly, organizing them by level of difficulty (to me). The casserole I made this week was actually pretty easy, and Mike LOVED it.
Green Chile Casserole
1 pound ground beef (or ground turkey)
1 medium onion, diced
1 can Cream of Mushroom Soup
1 can of milk
1 small can, sliced black olives
1 4-oz can diced green chiles
1/2 pound cheddar cheese, grated
1/2 dozen corn tortillas
The casserole serves 6-8 people, or one very hungry husband. It stores well and tastes even better the next day (assuming your husband/significant other/old friend didn’t eat it all).
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 1 can Cream of Mushroom Soup
- 1 can of milk
- 1 small can, sliced black olives
- 1 4-oz can diced green chiles
- ½ pound cheddar cheese, grated
- ½ dozen corn tortillas
- Cook meat until brown and crumbly, drain excess fat.
- Once the meat is cooked, mix in the mushroom soup mix and milk. Bring the mixture to a simmer.
- Remove the mixture from heat, then add in the onions, chiles, and olives.
- Slice up your tortillas into eighths.
- Grease up your dish.
- Layer about a third of your tortillas on the bottom of the dish.
- Next, pour in a third of the meat mixture.
- Add a layer of delicious cheese.
- Repeat layering two more times.
- Bake it uncovered at 350 degrees for about 35 minutes, until the cheese is melted and bubbly.
- Makes delicious leftovers.