Mexican Casserole with Rice and Tomatoes

Mexican Beef (Chicken) Casserole with Rice and Tomatoes

1/2 onion, chopped
1 can evaporated milk
1 can cheese soup
1 can cream of chicken soup
3 1/2 ounces diced green chili peppers
1 lb ground beef (chicken)
6 tortillas, each torn in 6 pieces
Handful of corn chips
Handful of cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
oil for greasing

Preheat the oven to 350 F. Cook the chili peppers, onions and beef in a large pan until the beef is browned. Drain the excess fat. Add the soups and evaporated milk and bring to the boil. Grease an 11 x 13 inch casserole dish with cooking oil and layer the ingredients, so you will have a layer of tortillas, cheese, corn chips and beef. Repeat these layers, ending with beef and finish with a sprinkling of cheese. Bake this Mexican casserole recipe for 30 minutes; making sure the cheese on top does not burn.

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