February 9, 2013

A Mexican Casserole from 1999

Before the age of blogging I used to write by hand in journals.

Well really I would write in a journal for about 4 days and then just stuff the journal somewhere in my closet and forget about it. You should see how many little journal books I've collected over the years with only a few entries in each! I've always been a writer, however always lacked the focus to sit down and write more than whatever was bothering me at that moment.

Then in 2003 I was fresh off the breakup of my life and I just had so much pain to write about. Back then I didn't know about blogging because I was hardly on the internet. I had a word document that I would just type away on. A few months after I had started the word document I found Blogger and began to write about EVERYTHING. (I think I will always regret not transferring those 39 word document pages into cyber space. It would be interesting to see what I had to say back then because now I really don't remember what took up those 39 pages.)

If you haven't caught on yet, this isn't my first blog. I used to blog like a maniac about everything and anything. However, that blog has been locked up and I only use it now as a reference for things that were going on when I had a life before I had a kid (i.e. When was the last time I went to Vegas? The blog has the answer!)

Anyways, besides journaling in the pre-blog days, I used to also start "recipe books." Again, little journal books with recipes that I was cooking often at the time. The picture above is from one of those "recipe books" from when I was in college. I think this recipe originated from a bag of Mission tortilla chips...hahaha! However, the casserole is the bomb dot com! Despite it being not so healthy, it's still a recipe that I use when the boys in my house get tired of eating clean. It's also quick and easy.

So without further introduction, here is the recipe:

  • 1lb. Ground Turkey
  • 10 oz. Cream of Mushroom Soup
  • 12oz. Evaporated Milk
  • 7oz. Diced Green Chiles
  • 3 C. Shredded Cheese
  • Tortilla Chips
  • salt (to taste)
  • pepper (to taste)
  • garlic powder (to taste)

Preheat oven to 350 degrees.

In a pan, brown ground turkey and add salt, pepper and garlic powder to taste.

In a saucepan, combine cream of mushroom soup, evaporated milk and diced green chiles. Bring sauce to a soup consistancy and add 2 1/2 cups of cheese. Continue to stir until cheese is completely melted.

Grease a 9x13 casserole dish and crush enough tortilla chips to cover the bottom of the casserole dish. Then layer on half of the ground turkey followed by a third of the sauce. Place another layer of crushed tortilla chips and put the remaining ground turkey on top. Pour over another third of the sauce on top followed by your last layer of crushed tortilla chips. Cover the tortilla chip layer with the remaining sauce and then sprinkle on the remaining 1/2 cup of shredded cheese.

Cover the casserole with foil and bake for 30 minutes. Uncover casserole and bake an additional 5 minutes.

Let stand for 10 minutes and serve!