Ingredients
1/2 lb. American or Velveeta cheese
2 lb. hamburger, browned
1/2 onion
1 jalapeno pepper
1 can chopped green chilies (not hot)
1 can tomato soup
1 can water
1 can mushroom soup
3 Tbsp. picante sauce
salt to taste
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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Saute hamburger meat until well seared, not necessarily brown. Add chopped onion, pepper, green chilies and tomato soup; simmer slowly for about 30 minutes. Line a baking dish on bottom and sides with corn tortillas. Add a layer of meat sauce, then another layer of tortillas and meat sauce. Cover with cream of mushroom soup and water; let stand a few minutes, if possible, then cover with cheese and bake until bubbly at 350°.