TEMPT MY TUMMY TUESDAY

OK, friends. I have held onto this long enough. I don't know why I kept it to myself....it is my baby. (No...I don't cook and eat children....)

THIS recipe is the one most often asked for. When I make it, it always goes and I always have someone who wants to know how to make it. It is easy and SO yummy and savory.

ENJOY

Green Chile Casserole

(this recipe can easily be doubled or tripled...I'll just do a 'one batch' recipe)

Ingredients:

1 pound ground beef (I use 85/15....you do want a little grease)

1 onion, finely chopped

1 can cream of mushroom soup

2 cans chopped green chilies (Hatch is best!)

grated cheddar cheese

corn tortillas....maybe 6, cut or torn into large, bite-sized pieces

instructions

In a skillet, brown your beef, along with the diced onion. Salt and pepper to taste. (I always like to add a shake of cumin and red pepper flakes, as well.)

When browned, note the amount of grease. You don't want grease standing in the skillet, but you do want a nice sheen to the meat...you don't want it dry.

To the meat, add your cream of mushroom soup and your green chilies (not the sauce, but the peppers). Mix well.

In a casserole sprayed with Pam, put a layer of corn tortillas (be sure they are torn, or they will get tough)

Spoon half the meat mixture

Sprinkle a layer of cheese on sauce.

Repeat layers, ending with the cheese.

Bake at 350 for about 30 minutes...until hot and bubbly.

This goes GREAT with my charro beans and then finished with my sopapilla cheesecake.

If you don't have corn tortillas, you can use crushed tortilla chips, but omit the salt to your meat.

This casserole freezes wonderfully. It is also good to assemble ahead of time, then bake. It is a perfect potluck recipe.

Hope y'all love it.