Firebird Casserole

Firebird Casserole

Ingredients:
2 cans vegetable soup
2 cans vegetable-beef soup 3 lb. ground beef
1 envelope onion soup mix 2 small onions, diced
2 tbs garlic powder 2 tbs olive oil
1 tsp red pepper 4 cans condensed cream of mushroom soup
3 cups pre-cooked rice 2 soup cans milk

Directions:
olive oil 12 corn tortillas
salt to taste 2 lb. shredded Cheddar cheese
2 cans diced green chilies, drained
Put 2 tbs olive oil in large skillet and heat. Add 1 tsp Tobasco
onions and sauté until soft. Reserve. Mix ground
beef, garlic powder, red pepper, and onion soup mix. Brown beef and onion in oil. Stir to crumble meat.
Form into small balls and fry until done in large Combine soup and milk in large pot. Stir over
skillet with 1/4in olive oil. Drain and reserve. Open medium heat until smooth. Then add chilies and
soup and pour into Dutch oven. Add one can of Tobasco sauce. Cut tortillas in 1in squares. Put
water and bring to boil. Add onions and beef large pot lid upside down in Dutch oven and line with
meatballs. When mixture begins to simmer, add foil. Make layer of tortilla squares in bottom. Spread
cooked rice and reduce to just below simmer. Cover with layer of 1/2 cooked meat, then 1/2 of soup
and cook 10minutes, adding water when necessary. mixture, then 1/2 of cheese. Repeat layers and top
0with remaining tortilla squares. Bake 20-30
minutes. For more fire, use 1/2 Jalapenos and 1/2
green chilies
The Geezer Cookbook -- 10 -- Dwayne Pritchett
KISHKAKON STUFFED BEEF JACK BURGERS
ROLLS & GRAVY