Ingredients
- 2 clove garlic (chopped)
- 2 cans campbells cream of mushroom soup
- 2 masa harina
- 1 onion (chopped)
- 1 vidalia onion (chopped)
- 1 pound beef see notes (lean ground)
- 3 cups jack
- 1 1/2 cups spinach (fresh)
- 1 teaspoon salt
- 12 slices corn tortillas (cut into)
- 2 packages green chiles (diced)
- 1 package chicken broth
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.
