Mexican Dish
Mexican Food
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
or 8 |
*
|
| 1 | can |
green chili peppers, canned
diced |
* |
| 1 | can |
cream of mushroom soup
canned |
|
| 1 | ounces |
soup, cream of chicken
|
|
| 1 | pound |
hamburgers
|
* |
| ½ | pound |
cheddar cheese
up to 1 pound, (according to taste) |
|
| 16 | ounces |
pace picante sauce
(mild or medium) |
|
| ½ | can |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
or 8 |
*
|
| 1 | can |
green chili peppers, canned
diced |
* |
| 1 | can |
cream of mushroom soup
canned |
|
| 28.9 | ml/g |
soup, cream of chicken
|
|
| 453.6 | g |
hamburgers
|
* |
| 226.8 | g |
cheddar cheese
up to 1 pound, (according to taste) |
|
| 462.4 | ml/g |
pace picante sauce
(mild or medium) |
|
| 0.5 | can |
evaporated milk
|
|
Directions
Brown Hamburger with Salt, Pepper, onion, or onion Powder, drain the grease off.
Mix soups with milk, add to hamburger mixture along with green chile's.
Tear tortillas up and add along with Picante Sauce to hamburger soup, and milk mixture.
Grate cheese and add according to taste.
Save quite a bit to put on top.
Put in pan 9x12and bake in the oven at temperature 350℉ (180℃).
