Total recipe yield: 12 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 1 1/2 lbs. Hamburger
  • 1 small onion (chopped)
  • a 4 oz. can diced green chiles (divided)
  • 16 oz. homemade salsa or Pace Picante Sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 cloves garlic (minced)
  • 2 tsp. chile powder
  • 2 cups shredded cheddar cheese
  • 10 Large flour tortillas.
  • Sauce: 1 can condensed cream of mushroom soup, 1 cup sour cream, 1/2 soup can water, 2 Tbsp. chopped onion.

Directions

  • Brown hamburger with small, chopped onion, drain fat; add salsa or picante sauce, garlic, salt, pepper, chile powder and 1/2 can of green chiles (reserve remaining half for sauce).
  • Simmer at low heat while preparing sauce.
  • For sauce, combine condensed soup, sour cream, remaining half can of green chiles, water and 2 tbsp. chopped onion.
  • Simmer at medium heat until onion is tender.
  • Stir frequently. Ina greased 9x13 casserole pan, spread 1/2 of hamburger mixture evenly.
  • Layer with tortillas, cutting or tearing as needed to make a single layer.
  • Pour on 1/2 of sauce, spreading evenly.
  • Sprinkle with 1/3 of cheese.
  • Repeat tortilla layer, followed by remaining hamburger mix, and 1/3 cheese.
  • Add another tortilla layer followed by remaining sauce and cheese.
  • Cover with aluminum foil and bake at 375 degrees F for 35 minutes.
  • Remove foil and bake an additional 10 minutes.
  • Cool 5-10 minutes to allow layers to set. Cut into 12 servings.
  • Offer sour cream and salsa (picante sauce) for toppings when serving.