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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great combo of flavors that everyone will enjoy.... Its a hearty meal.... Ingredients:
2 pounds ground chuck |
1 large onion, chopped |
1 can rotel tomatoes |
1 pkg frozen spinach, cooked and squeezed dry |
1 can cream of mushroom soup |
1 can golden mushroom soup |
1 8 oz carton sour cream |
1/4 cup milk |
1/4 teaspoon garlic powder |
12 to 16 corn tortillas |
1 stick butter |
1 to 2 cans green chiles |
1/2 pound grated cheddar cheese |
salt and pepper to taste |
Directions:
1. Cook meat until it loses its color; drain.
2. Stir in onion, rotel and spinach; salt and pepper to taste.
3. Combine soups, garlic powder, sour cream, and milk in separate bowl; mix well.
4. Dip half of the tortillas in melter butter and arrange in bottom and sides of a large deep casserole dish.
5. Spoon in meat mixture, scatter green chiles on top of this, then add all but 1/2 of the cheese.
6. Now add remaining tortillas (dipped in butter).
7. Pour soup mixture on top of this.
8. Cover and refrigerate overnight.
9. About one hour before mealtime, sprinkle casserole with remaining cheese and bake in preheated 325 degree oven for 35 to 45 minutes or until bubbly.
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