Mexican Dish

Think of this as enchiladas without the rolling. It hits all the same comfort notes, seasoned beef, green chiles, melty cheddar, but instead of filling and rolling tortillas, you just tear them up and stir them right into the pot. They soften into tender layers as the casserole bakes.

It starts with ground beef browned with onion and drained well, which is the step that keeps the whole dish from going greasy. Two creamy soups loosened with evaporated milk make a rich, silky base, and a can of green chiles plus a good pour of picante sauce bring the Tex-Mex backbone and a gentle, adjustable heat.

Cheddar gets stirred through and piled on top, then the whole thing bakes until it’s bubbling at the edges and the cheese is melted and golden. It’s the kind of fast, filling enchilada-style supper that feeds a hungry table without much fuss.

Kitchen Tips

• Drain the browned beef well; that one step is the difference between rich and greasy.
• Use mild or medium picante and adjust to your crowd, since the heat builds a little as it bakes.
• Hold back a good handful of cheese for the top so you get that browned, melty crust.

Variations

• Swap the flour tortillas for corn, or use ground turkey or shredded chicken in place of beef.
• Stir in a can of black beans or corn to stretch it further and add texture.