I am officially moved into my new place! Well, I guess that depends on your definition of “moved in.” All of my stuff is here, but most of it doesn’t have a home just yet! My kitchen counters are still littered with candy molds, baking chips, and moose paraphernalia. I own 3, yes three, sets of moose salt and pepper shakers. #NotAshamed
Also, when I moved in on Saturday, pretty much the only things in my fridge were cheese and butter, but I did have four different kinds of Oreos. It’s all about priorities, people. #CookieMonster
I have no idea what I’m doing with all the hastags today. #CantStop
Ahem…anyways. It’s no secret that casseroles are one of my favorite things to make. As much as I enjoy trying to do fancy schmancy things in the kitchen, on a busy weeknight I would much rather prefer to just throw a bunch of ingredients into a 13 by 9 pan and have a hot and comforting meal ready to come out of the oven half an hour later. This is one such casserole.
Brown some ground beef with onions. If you’re feeling zany, toss a little minced garlic in there, too.
When your meat is all browned and drained, add enchilada sauce, milk, green chiles, and cream soup.
Stir it all together, so they can live together in perfect harmony, all ebony and ivory-like. Well, neither ebony nor ivory are really involved here, but the concept still applies.
Pour half of it into a greased 13×9 pan.
Sprinkle on a layer of crushed chips, then some cheese. Apparently I was feeling rebellious that day and put the cheese on before the chips in the middle layer.
But don’t try that at home. Or you totally can. It doesn’t affect the quality of the end product, I promise. Just don’t try that for the top layer, because the chips get way too crispy if they aren’t covered in cheese. #BeenThereDoneThat #ThereIGoAgain
Pour the other half of the meat mixture on.
Then chips. I’ve only ever used nacho cheese flavored Doritos, because they’re the best kind.
Then top it off with the cheese and stick it in the oven.
Thirty minutes later, you have a pan of hearty, cheesy comfort food. If you like spice, feel free to add hot enchilada sauce. I always opt for mild myself! If you like spice, but nobody else can handle the heat, save their mouths by just adding some Cholula to your own serving. #PleaseAndThankYou #SaveTheTasteBuds
It’s food fit for a fiesta!
Or, you know, a Tuesday.
- 1 1/2 lb ground beef
- 1 large yellow onion, diced
- 1/2 c. milk
- 1 can cream of celery soup
- 4 oz can green chiles, drained
- 2 (10 oz) cans enchilada sauce
- 1 bag Doritos, crushed
- 1 1/2 c. shredded Mexican blend cheese
- Preheat oven to 375 degrees.
- Brown ground beef and onion together; drain.
- Add milk, soup, chiles, and enchilada sauce and stir to combine.
- In a greased 13x9 baking dish, place half of the meat mixture, half of the chips, and 1/2 cup of the cheese.
- Repeat with the other half of the ingredients.
- Bake for 30-40 minutes.