Print a coupon here for $0.55/1 Old El Paso Green Chiles.

Thanks, Money Saving Madness!

This is an exciting coupon for me, as one of our family’s favorite foods is a recipe from my Grandma, Bonnie Roberts – Green Chili Enchilada Casserole.  I’ll share it with you here.  I have tweeked it slightly, as I don’t take the time to roll enchiladas.  She cooked for a huge family, tripled this recipe,  and they ate out maybe two times per year!!  I am still in awe!

Green Chili Enchilada Casserole

1 lb. ground beef                                

1 small onion, chopped (left out in my home!)

garlic and salt to taste

1 Tbsp. chili powder

1 package tortillas (she used corn, I use flour)

1/2 lb. cheddar cheese

sauce:

1/2 stick margarine

4 Tbsp. flour

1/2 lb. cubed Velveeta cheese

2 cups milk

1 can diced green chilis, undrained

Directions:  brown ground beef with onions, salt, chili powder and garlic.  Set aside.  In a mediun pot, melt margarine.  Add flour to make a paste.  Slowly add the milk, stirring until smooth.  Stir in Velveeta and green chilis.  Cook over med.-low until melted, stirring frequently.  While sauce is melting, spray a 9×13 pan.  Tear 3-4 tortillas into small pieces and cover the bottom of pan.  Layer 1/2 of the beef, and 1/2 of shredded cheese.  Repeat layers.  Pour sauce over all, cover with foil, and bake at 350 degrees for 20 minutes.  Auugh, memories!