Mexican Casserole
Brown both of these together and drain.
Put back in pan and add
2 cans of cream of chicken soup
2 cans of chopped green chilis
Mix it all together and let it simmer while you do this.
Take corn tortillas and cut them in 1/4ths. Put oil in a frying pan. Get it hot. Add a few at a time. I just push them under the oil and then take them out. You don't want to fry them hard, just get them flexable so they won't be tough. You will have to drain them real good. What I do is take a plate, put 2 paper towels on it fill that up with one layer of tortillas. Add two towels on top press it down and then fill it up with more tortillas and do it again. Until I get about 4 layers. You will have to guess how many tortillas you need to cook.
Get a casserole dish. I think it is a 9X13. Spray it with pam. Put a little bit of the hamburger mixture. Not a lot. Then make a solid layer of the tortillas. You need to overlap the corners so you get a solid layer. Then add half of the meat mixture.
Then put some Monterrey Jack cheese and some Cheddar cheese. Then put one last layer of tortillas. You will only have two layers of them.
The rest of your meat mixture goes on top with both cheeses.
Bake covered at 350 for 40 minutes. Then you can take the foil off and brown the cheese if you want.
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