Tuesday, January 18, 2011

Green Chile Casserole (and a Christmas present)

Before I share this super yummy seems-like-a-winter-type-food-but-I-love-to-eat-year-round recipe I wanted to show you what I got for Christmas.


To say that I'm super (that seems to be my word for the day) excited about this is an understatement. I had this on my Christmas list but never expected to get it. Not because I thought no one would want to get it for me but because it's a tad big to carry on an airplane. You see, my family decided for some reason that moving to a state with a more temperate climate and usually way whiter Christmas than Oklahoma was a good idea. So, in order to spend Christmas with them I must fly. And boy are my arms tired. Thank you! I'll be here all night! Don't forget to tip your waitress! But I digress. I got this nifty little studio and was actually able to fit most of it in my luggage and my lovely parents mailed the pieces that couldn't go with me on the plane. Yes, my parents do rock. Thank you for asking.

Then! Because I lost poor Crocky in a car unloading accident and happened upon a good sale at Wally World, I got myself this:


It was cheap and seems to work. Two of my favorite things.

So, now I'm set to blog to my heart's content. Let me just say now that I hope, dream, pray that the pictures will start getting a LOT better. And what better way to start than with one of my favorite health hazards...I mean meals...on the planet. I give you GREEN CHILE CASSEROLE!!!!


1 lb. Ground beef
2 cans Cream of Chicken or Cream of Mushroom Soup. OR! Something I discovered while shopping for this recipe...Cream of Chicken AND Mushroom. Who knew?
1 1/2 to 2 soup cans full of milk. Depends on how juicy or thick you want your casserole
1 small can Green chiles
Tortillas torn in four parts
Grated Cheese
(Preheat oven to 350 (degrees...in case you were wondering))

First, brown your ground beef. I added a little Italian Seasoning and Garlic Powder. Yum! But that's totally up to you.

Dump hamburger bits in to a sieve to get as much grease out as possible. We're already going to clog our arteries enough without the extra fat to digest. Blech! While that is draining, heat your soup, milk and chiles in a medium-sized sauce pan. Or a small one if you don't care if it gets really full. Or a large one if that's all you have. Once again, it's up to you. Aren't I helpful? Make sure you stir this while it's heating or it'll burn and you'll have little charcoal tasting bits in your casserole and this is NOT a dish to be ruined!

(What I love most about my choice of utensil here is that my mom can't roll her eyes or groan about it. Why? Because she got it for me! Bwahahahaha!)

Okay, once your mixture is nice and hot, add your browned ground and stir. Keep stirring while at the same time covering the bottom of a 9 X 13 pan with the tortillas. You may need three hands for this. Or go back and forth between the two. Whatever.

Pour half of your soup/chile/cooked cow mixture over the tortillas. Add another layer of tortillas then pour the rest of the mixture over that.

This still looks a little too healthy. Let's take care of that right now.

Do you hear that? It's your cardiologist rubbing his hands together and laughing while he tries to decide whether to buy new golf clubs or take a big vacation. He's not a nice man, you know.

Stick in oven (the casserole...not your doctor) until cheese is nice and melted. If this were a video you could watch the bubbling, yummy goodness of it all.

When that's done I like to set it on the stove top for a few minutes to thicken. If you like it hot and juicy right out of the oven then go for it!

I'm not usually a "left-over" food type person but I have no problems noshing on this for dinner for a few days. Just pop it in the microwave for a minute or two and you're good to go.

The end!

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