We have been eating a variant of this using hamburger meat and a slightly different cast of characters for many moons. Found out a big bag of not overly salty Tarpaulin chips or baked taco shells makes a good sub for the raw torts.
The Little Bride's Grand Prize Winning Mexican Casserole
The Little Bride's Grand Prize Winning Mexican Casserole
* (origins and pedigree uncertain but we been eating it for 40 years.)
2 lbs ground chuck
1 onyawn chopped
1 can Campbells Cream of Mushroom Soup
1 can Campbells Cream of Chicken Soup
1 reg sized can enchilada sauce
1 flat can taco sauce
1 flat can chopped green chiles
1/2 to 3/4 of a large bag of not too salty taurpolian chips (precooked taco shells work too the original recipe called for raw corn taurpolians and that wasnt bad)
1/2 to 3/4 big stick of Vevetter cheese
cheddar cheese if you got some
Brown off the ground meat and onywans in a big stew pot in a little oil we use peanut I think. Drain it if necessary. Add everything else cept the cheese and chips and keep it at a simmer on a low fire. Layer out your casserole dish(s) starting with a little of the goop from the stew pot..then a layer of chips..then a few finger sized sticks of cheese working your way up to the top. Break the chips up if they trying not to lay flat. Use cheddar anywhere along the way if you got some. Works well to use shredded cheddar on top too. It fits in a regular sized big casserole dish by the way. Forget the eggact size 13 x 11 maybe? Cook it in the oven till it starts bubbling and smelling good. 20-30 mins at 350 should work just fine. Real hard to screw it up at this point..less you happen to burn it..which I aint never seen.
