Freezer Mix Chilies Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Beef-Mushroom Freezer Mix,
1/4 cup: Water,
1 can: Hot enchilada sauce, 10oz
1 can: Green chilies, 4oz
1 can: Red chilies, (4oz)(see note)
3 cup: Corn chips,
1 1/2 cup: Shredded Cheddar cheese,
Directions:
Dip container of frozen mix in hot water just to loosen. In 2-quart
saucepan, heat frozen mix, water and enchilada sauce to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is
thawed, about 20 minutes. Heat oven to 350. Rinse green and red
chilies to remove seeds (the seeds are very hot). Cut chilies into
small pieces. Arrange 2 cups of the corn chips, and half each of the
meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4
inches; repeat with remaining meat mixture, chilies and cheese.
Sprinkle with remaining corn chips. Bake uncovered until casserole is
bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If
you prefer a milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.
Source from luhu.jp
saucepan, heat frozen mix, water and enchilada sauce to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is
thawed, about 20 minutes. Heat oven to 350. Rinse green and red
chilies to remove seeds (the seeds are very hot). Cut chilies into
small pieces. Arrange 2 cups of the corn chips, and half each of the
meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4
inches; repeat with remaining meat mixture, chilies and cheese.
Sprinkle with remaining corn chips. Bake uncovered until casserole is
bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If
you prefer a milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.
Source from luhu.jp