Mash up a pound of ground chuck. Mash it up fine and be sure it’s browned. Turn the fire off and add one can of cream of chicken soup, one can of cream of celery soup, one small jar of taco sauce (you pick how hot), and one small can of chopped green chilis.
Spray a medium casserole dish with Pam, and, after crunching very finely a half bag of tortilla chips, layer grated cheese, chips, meat mixture, to the top of the dish - spacing out to three layers is best and ending with chips and then cheese on top.
Cover your casserole dish with foil and bake at 350˚F for thirty minutes, uncovering for the last ten minutes.
Serve this with a tossed green salad, and you have an excellent meal. Any, hey, it’s better the next day!
To go along with the meal, get a bottle of Vino de Eyzaguirre, a cabernet sauvignon, from Chile. This, too, is a family staple that was introduced to us by my cousin, Gary, in Midland, Texas, many, many years ago.
All-in-all, this will make a fantastic meal, both summer and winter, and if you're having a large group, double or triple the taco treat recipe and get about five or more bottles of wine!