Kitchen Sink Tex-mex Casserole
4 medium potatoes, thinly sliced
1 large onion, chopped
1 sm can diced green chilies
1 tsp minced garlic
1 can cream of mushroom soup
3/4 soup can milk
1 pound ground beef, loosely crumbled
Salt and pepper
Preheat oven 350 degrees F.
In an oiled casserole dish put a layer of potatoes, a layer of onions, then chilies, the garlic, then a layer of raw ground beef.
In a bowl mix mushroom soup and 1/2 can milk. Pour over beef. Sprinkle salt and pepper over all. Cover with a lid or foil. Bake 1 hour or until potatoes are tender.