Brown 1 1/2 pounds of hamburger and drain well. In a separate pan, saute one large onion, and one green pepper, chopped. At the end of the saute process, add six cloves of finely chopped garlic. Saute until fragrant, not browned. Add to the hamburger mixture. Add 2 cans cream of chicken soup, 1 can of crispy corn with pimentos, 1 can of Mexican style pinto beans, and 1 can of diced tomatoes with chilis. Mix these ingredients together. Butter a large flat casserole. Put a layer of corn tortillas in the bottom, add 1/3 of the sauce, sprinkle with grated cheddar cheese, and repeat for two more layers. On the top, add a cup of grated Monterrey jack with the cheddar cheese for color and flavor. Bake 45 minutes at 350 degrees.
Serve with guacamole, sour cream, a sprig of cilantro and extra warmed corn tortillas.
This is an easy recipe, does not require a lot of salt, pepper or spices, and has a really nice Tex-Mex flavor.
