Prize-Winning Santa Fe Casserole |
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Prep Time: 12 Minutes Cook Time: 23 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was the grand prize winner in the Women's Day/Campbell's Soup recipe contest (I don't recall the year), and was submitted by Sarah Langford. Ingredients:
1 lb ground beef |
1 (10 3/4 ounce) can condensed golden corn soup (or 1 can creamed corn) |
1 tablespoon chili powder |
1/2 teaspoon ground red pepper (cayenne) |
1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup |
3/4 cup chopped green onion |
3/4 cup chopped fresh tomato |
1 (4 ounce) can chopped green chilies |
1 1/2 dozen small corn tortillas |
4 ounces monterey jack cheese, shredded (1 cup) |
1/2 cup sliced black olives |
avocado, sliced |
Directions:
1. Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
2. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
3. In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
4. Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
5. Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.
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