Recipe - Cheesy Mexican Casserole

1 One half pound Ground beef
2 md Onions; chopped
1 Clove garlic; minced
1 cn (16oz) tomatoes; undrained
and chopped
1 cn (10oz) tomatoes with green
chiles; undrained
One half teaspoon Salt
1 cn (4oz) chopped green chiles;
drained
1 Dozen corn tortillas
Vegetable oil
4 cup Shredded Cheddar cheese
(16oz = 4 cups)
1 ct (8oz) commercial sour
cream; (optional)

Combine beef, onion, and garlic in a large skillet; cook until meat is
browned, stirring to crumble meat. Drain off drippings. Add tomatoes and
salt; reduce heat and simmer, uncovered, 2530 minutes. Stir in chiles.

Fry tortillas, one at a time, in One fourth inch of hot oil; cook about 5 seconds
on each side or just until softened. Drain tortillas well on paper towels.
Cut each tortilla into quarters, and then set aside.

Layer half each of the tortillas, meat mixture, and cheese in a
13x9x2inch baking dish; repeat layers. Bake at 350 degrees for 1015
minutes or until cheese melts. Serve with sour cream, if desired. Yields 6
servings.

MRS. KARL KOENIG,

DALLAS, TX

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.