You can prepare this ahead of time and freeze it to let the flavors mingle...just don’t add the evaporated milk. When you’re ready to bake it, let the casserole thaw, add the milk and bake.
3 lbs. ground beef
1 onion, chopped
salt and pepper to taste
15-oz. can tomato sauce
4-1/2 oz. can chopped green chiles
2 10-oz. cans tomatoes with chiles
1 c. hot pepper sauce
16 corn tortillas, torn into large pieces and divided
3 16-oz. pkgs. pasteurized processed cheese spread, sliced and divided
12-oz. can evaporated milk
Garnish: tortilla chips, additional hot sauce
Brown ground beef with onion in a large skillet; sprinkle with salt and pepper. Drain; add tomato sauce, chiles, tomatoes with chiles and hot pepper sauce. Reduce heat to low and simmer for 20 minutes. Layer half of the tortillas, half of meat mixture and half of cheese in an ungreased jelly-roll pan sprayed with non-stick vegetable spray, pressing after each layer to pack. Repeat layers, reserving a little meat mixture to sprinkle over last cheese layer. Poke holes in the layers with a fork; pour evaporated milk over top. Allow milk to soak into casserole. Bake, uncovered, at 350 degrees for 40 to 45 minutes. Serve with chips and additional hot pepper sauce. Serves 10 to 12.
Over the weekend, prepare the week’s salads ahead of time so tonight’s dinner is quick & easy! Store salad in a slightly damp plastic zipping bag and refrigerate; it will be fresh for up to 4 days.