White Taco from Arizona's Salt River Valley

Title: White Taco

Description:
White Taco originated in the Salt River Valley of Arizona and has been handed down from my husband's Mothers line. My Mother-in-law serves it, as does her sister-in-law and several aunts and their daughters too. Now it's my turn to start making it. I'm making it for the Recipe Exchange -- themed "our very BEST no fail recipes/crowd pleasers". Since most of mine are desserts, I asked my husband and he suggested this one, without hesitation.

Ingredients:
1.5 lb hamburger
1 onion
1 can green chiles
2 cans cream of chicken soup
1 can evaporated milk
grated cheese
1 pkg. of 12 corn tortillas

Directions:
In a large skillet, saute 1 to 1.5 lbs. ground hamburger or
ground turkey and a chopped onion. Drain the grease and
add a 4 oz. or 7 oz. can of mild, fire roasted, peeled and
diced, green chiles. Use the bigger can if serving adults only
and the smaller amount for kids. Remember jalapenos come
in the same size can, so avoid grabbing them, as they will
make it too hot. Now stir in 2 cans of cream of chicken soup
and 1 can evaporated milk. If it's a little bit thick, add a little bit
of regular milk. You want it a little bit soupy, but not too soupy.
Mix this altogether in the skillet. You may try diced, cooked
chicken, if you desire.

Spray your 9x13 glass pyrex with Pam and set aside. Slice 1
pkg. (12) corn tortillas down the middle, then slice each half
again lengthwise for a total of 3 times. Then line up like
noodles and cut into strips.

Put half of the tortillas strips in the bottom of the 9x13 and then
pour the filling from the skillet in. Sprinkle with Mexican mix or
cheddar cheese. Now add the rest of the tortillas. Bake for
30 min at 325 degrees (glass) until it looks bubbly all over.

Serve with salsa and a green salad.