Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
3/4
-
3/4
-
1
-
1 1/2
-
4
-
1/2
-
-
-
-
Directions
Prize-Winning Santa Fe Casserole, This was the grand prize winner in the Women’s Day/Campbell’s Soup recipe contest (I don’t recall the year), and was submitted by Sarah Langford , I also did not find the corn soup, but used creamed style corn instead, which seemed to work well I also don’t have the right sized pan so used a 9X13 Would probably double the filling mixture for that sized pan We topped with sour cream and some jalapeno’s Yummy!!!, This was a tasty casserole I couldn’t find the golden corn soup at the store so used ranchero style pepperjack instead Would have probably been better if used the corn soup Leftovers tasted better than when it was fresh
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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. Have an 11 X 7-Inch Baking Dish Ready. |
|
2
Done
|
Cook Ground Beef in a Large Non-Stick Skillet Over Medium-High Heat, Breaking Up Chunks, 4 Minutes or Until No Longer Pink. Drain Off Any Fat. Stir in Undiluted Corn Soup, Chili Powder and Red Pepper. |
|
3
Done
|
in a Large Bowl, Stir Cheese Soup, Onions, Tomatoes and Chilies Until Blended. |
|
4
Done
|
Cut Tortillas in Half. Line the Bottom of Baking Dish With 8 Halves. Cover With Half the Meat Mixture. Top With 8 More Tortilla Halves, Then With Half the Soup Mixture. Repeat Layers, Ending With Soup Mixture. |
|
5
Done
|
Bake 20 Minutes Until Tortillas Are Softened. Top With Shredded Cheese and Olives. Bake 10 Minutes Longer or Until Hot and Bubbling. |
