1 pound lean ground beef — See Notes
1 onion — chopped
1 clove garlic — minced
1 can diced green chiles
1/2 teaspoon salt
12 corn tortillas — cut into strips
3 cups jack or cheddar cheese (or a mix) — shredded
The Sauce: 2 cans CAMPBELL’S Cream of mushroom soup
1 can diced green chiles
1 small VIDALIA onion — chopped
1 clove garlic — chopped
1 can chicken Broth
2 tablespoons masa harina
1 1/2 cups fresh spinach
1/2 teaspoon salt
Cook the ground beef, onions, and garlic, stirring frequently to break up beef, until onions are clear. Remove excess fat rendered from beef. Stir in the chiles and salt.
The Sauce: In a blender or food processor, puree together the soup, chiles. onion, garlic, broth, masa harina, and spinach. More than one batch if necessary. Pour puree into a sauce pan and bring to boil. Reduce geat,and cook, stirring until thickened and bubble. Add salt and adjust seasoning. To Build:
In a greased 13 X 9 X 2 inch baking dish, arrange half the tortillas over the bottom. Top with half the beef mixture. Repeat layers. Pour green chile sauce over beef. Top with shredded cheese. Bake at 325? for 50-55 minutes.