Green Chile Casserole
Green chiles add extra spark to this easy-to-make casserole that features ground beef, tortillas, a creamy sauce and lots of cheese.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4.5 ounces) chopped green chiles
12 (6-inch) corn tortilla
1 pound ground beef, cooked and drained
1.5 cups grated Cheddar cheese (about 6 ounces)
1 can (4.5 ounces) chopped green chiles
12 (6-inch) corn tortilla
1 pound ground beef, cooked and drained
1.5 cups grated Cheddar cheese (about 6 ounces)
Instructions
Heat the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray. Stir the soup and chiles in a small bowl.
Layer 6 tortillas in the bottom of the baking dish, overlapping if needed. Layer with half the beef, half the soup mixture and half the cheese. Repeat the layers.
Bake for 20 minutes or until the cheese is melted.
Layer 6 tortillas in the bottom of the baking dish, overlapping if needed. Layer with half the beef, half the soup mixture and half the cheese. Repeat the layers.
Bake for 20 minutes or until the cheese is melted.
Green Chile Casserole
Green chiles add extra spark to this easy-to-make casserole that features ground beef, tortillas, a creamy sauce and lots of cheese.
Directions
Print
Heat the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray. Stir the soup and chiles in a small bowl.
Layer 6 tortillas in the bottom of the baking dish, overlapping if needed. Layer with half the beef, half the soup mixture and half the cheese. Repeat the layers.
Bake for 20 minutes or until the cheese is melted.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4.5 ounces) chopped green chiles
12 (6-inch) corn tortilla
1 pound ground beef, cooked and drained
1.5 cups grated Cheddar cheese (about 6 ounces)
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