Hatch Chili Casserole

Are you familiar with Hatch Chili's? They grow in New Mexico and are easily found in Texas and the Southwest. I'd never seen them here until this summer. Our local Hy Vee store featured them in an ad, along with serving suggestions and recipes. I didn't want to just roast them or make salsa. This is a delicious, easy main dish! You could substitute almost any chili for the Hatch. I am not a big fan of hot chili's. These added a nice touch of heat but not the same sense of heat you get with jalapenos.

HATCH CHILI CASSEROLE

1 1/2 CUP FRESH ROASTED HATCH CHILI'S
2# HAMBURGER MEAT BROWNED & DRAINED
1 CAN RED ENCHILADA SAUCE
1 CAN MUSHROOM SOUP
1 CAN MILK
1 MED. ONION CHOPPED
1 CLOVE GARLIC CHOPPED
1 PKG. CORN TORTILLAS
1 LARGE MOON OF CHEDDAR CHEESE GRATED
1. BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2. LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH REST OF CHEESE. HEAT IN OVEN ON 350* FOR 30 MINUTES .

I am linking this to Foodie Friday at Designs by Gollum.