Beef Mexican Casserole (Um Gala) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I grew up with my mother cooking this and loved it everytime. She got it from my aunt. And I'm not sure why it's called Um Gala but I think it's because someone after taking a bite, said, Ummmm good or maybe ummm golly this is good! This was one of my mom's favorites to take to pot lucks and she made it for me when I would visit from college. I made it last night and my 8 year old daughter loved it and my DH couldn't stop talking about it. (If you want more meat add more meat. And if 1/2 cup of Ro-Tel tomatoes makes it too spicy (like for kids) then substitute some of it with regular canned diced tomatoes. Or if you like it really spicy add more. Also, to save time, use bagged tortilla chips.) Ingredients:
1 lb hamburger meat |
1 green pepper, diced |
1 white onion, diced |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup ro-tel tomatoes |
1 (8 ounce) jar cheez whiz |
1/4 teaspoon garlic salt |
15 corn tortillas |
Directions:
1. Saute hamburger meat, onion and green pepper. (It's better to start the onion and green pepper in a little oil before adding the meat).
2. Drain if there is excessive grease.
3. Mix the soups, garlic salt, tomatoes and Cheez Whiz and heat in a separate pan until cheese is melted and mixture is well mixed.
4. Cut the tortillas into fourths. (My mother would fry them in some oil first but this is not necessary - just tastes better).
5. Layer ingredients alternately in a greased casserole dish in this order: tortilla chips, meat mixture and soup mixture. End with the soup mixture last. You should have about 2 layers.
6. Bake at 325 degrees in pre-heated oven for 30 minutes.
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