Ingredients
- 1 package corn tortillas
- 1 pound ground beef
- 1 can (4-ounce) diced green chiles
- 1 can cream of mushroom soup
- 1 soup can of milk
- 1 can chopped olives
- 1 clove minced garlic
- 1 chopped onion
- 2 cups sour cream
- salt and pepper, to taste
- 1-1/2 cups jack cheese, shredded
- 1-1/2 cups cheddar cheese, shredded
Instructions
- Brown meat and onion together. Drain fat.
- Combine chiles, soup, milk, olives, garlic, sour cream, and salt and pepper to make sauce.
- Alternate tortillas, sauce, meat, and cheese in a 9 x 13-inch baking dish.
- Top with cheese and bake in preheated oven at 350˚ degrees for 1 hour.
Preparing for freezer:
- Cover with parchment paper or plastic wrap and then foil
- Label with Beef Green Chile Taco Casserole
- Print baking directions: Bake at 350˚ degree for 1 hour
- Label with the date you prepared it
Prepare after freezing
- Remove casserole from the freezer the night before you plan to serve it.
- Let sit in refrigerator till 2 hours before serving.
- Preheat oven to 350˚ degrees.
- Bake casserole for 1 hour and serve with a crisp green salad. Enjoy!
Notes
For a spicy casserole add chiles and juice to your sauce. Rinse and drain chiles for a milder taste. Also, use GF creamed soup for a gluten free dish.