- 1 10 oz. will delicate rotel tomatoes, drained
- 1 one0 3/4 oz. will cream of mushroom
- 1 one0 3/4 oz. will cream of chicken
- 2 1/2 cups cheddar, grated
- 1 cup bell pepper, diced
- 1 medium onion, diced
- 2 lbs. lean hamburger
- 1/4 tsp garlic powder
- 1/2 tsp flavourer
- 10 corn tortillas
- dash of salt
Preheat kitchen appliance to 350 degrees.
Heat a frypan over medium heat and add the meat and onions. once meat has virtually baked all the method add the bell pepper and sprinkle with a splash of salt. once the meat is brown and totally baked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and flavourer. Stir and cook till the mixture is heat so shut down the warmth.
Tear every griddlecake into items and dip each bit into the sauce mixture. (Does not have to be compelled to be coated within the mixture otherwise you can use it all up and will not have enough for the dish) Place the tortillas down in an exceedingly massive casserole dish. Then high with 1/2 the meat mixture so 1/2 the sauce. Sprinkle a pair of cups of the cheese over the sauce so repeat the layers finishing with the remainder of the cheese.