The Best Mexican Casserole!

Everyone seems to post recipes on their blog so I decided to join in the fun. My mother-in-law, Melinda, gave me this recipe (Thanks Melinda!) and it is absolutely awesome but not for those of you dieting (for some reason I have never found a diet that uses Velvetta Cheese). If you love casseroles and you love Mexican food this is the recipe for you. I even took it to Utah and tried it out for my family and they loved it.

Sharon Casserole
(Melinda Clements)

2 lbs Hamburger Meat
1 Can Campbell’s Cream of Mushroom Soup
2 Cans of Old El Paso Red Enchilada Sauce—small cans (I think they are 10 oz cans)
1 Small Can of Diced Green Chilies (4 oz.—you can get hot or mild depending on how hot spicy you want)
Velvetta Cheese (Cheese can be added to taste—I use about a half package of Velvetta-sometimes more—the more cheese the more creamy and juicy.
6 0r 8 Yellow Corn Tortillas
½ Cup Diced Onions (This can be added or left out—Your preference)

Brown Hamburger Meat. Add seasonings such as salt and pepper to taste before cooking. Drain the grease.

While the Hamburger Meat is browning---Put Cream of Mushroom soup, Diced Chilies and one can of water in a bowl. I usually pour in the soup, clean the can with the water, and add the chilies. Heat this in the microwave for about two minutes or until it is hot but not boiling. It can also be heated on the stove if you don’t want to use the microwave. Just heat it on the stove until it begins to simmer, stirring occasionally.

After the meat is cooked and drained add one can of enchilada sauce and let it simmer for just enough time to warm the enchilada sauce. Your mushroom soup and chilies should be warmed by this time also.

In a deep dish casserole bowl (My bowl is glass--8 inch deep and about 6 or 8 inches across and you will need a lid) put a layer of meat on the bottom, pour a little of the mushroom soup mixture, then some grated velvetta cheese, then a corn tortilla, next add meat mixture, soup mixture, cheese and corn tortilla—layer this repeatedly until you run out of ingredients. On the very top put more cheese and then pour the other small can of enchilada sauce over the cheese so it will filter down into the mixture as it cooks.

Cover with a lid and put in the oven. If you want to eat soon put the oven on about 350 degrees and let it cook until the cheese is melted and bubbly but not burned. It usually takes about twenty minutes but check it periodically. If it is going to be a couple of hours before you eat put the oven on 200 degrees and let hit heat slowly. If you are in a big hurry you can put it in the microwave and heat it until the cheese is melted and bubbly.

Serve with tortilla chips, ranch style beans and or pinto beans with jalapenos, salad with lettuce, tomatoes, hot sauce, etc.

This is a great recipe and you should try it sometime. It is extremely easy and you can't screw it up - I promise!!