Beef Mushroom Chilies Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. You can make this less spicy by reducing the chilies if desired. Ingredients:
1/2 lb ground beef |
1/3 large onion |
1/4 clove garlic, minced |
4 1/16 ounces cans cream of mushroom soup |
1 1/2 ounces cans mushroom stems and pieces |
1/8 can water or 1/8 can red wine |
1/8 tablespoon instant beef bouillon |
1/8 teaspoon pepper |
1/4 cup water |
1 (10 ounce) can hot enchilada sauce |
1 (4 ounce) can green chilies |
1 (4 ounce) can red chilies |
3 cups corn chips |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Dip container of 3 cups Beef-Mushroom (Beef Mushroom Freezer Mix - OAMC) frozen mix in hot water just to loosen.
2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
4. Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot).
5. Cut chilies into small pieces.
6. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese.
7. Sprinkle with remaining corn chips.
8. Bake uncovered until casserole is bubbly, 30 to 35 minutes.
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