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Categories:
ground beef condensed golden corn soup chili powder ground red pepper Cheddar cheese green onion tomato green chilies corn tortillas cheese black olives avocado
Viewed: 41 - Published at: 4 months agoIngredients
- 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 (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
Method
- Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
- 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.
- In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
- 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.
- Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.
