In 1977 we moved to New Jersey from Staten Island, New York. The property of our new home backed up to a small airport called Solberg Airport. About 5 years later the New Jersey Festival of Ballooning held their first ever festival at the airport. The event was held every July and attracted 40-50 balloons at that time. In later years as many as 125 balloons ascended twice a day. It was perfect, we had the greatest spot to watch all the activities going on, including the Friday night spectacular fireworks display. We loved every minute from Friday night thru Sunday night.
With all the entertaining on those days, I was always looking for new recipes for a crowd. One of my favorites was called Atwell’s Mexican delight, a recipe given to Jim from a coworker. The combination of ingredients is so unusual.
I have not made this recipe since the 1990’s, but since I am making a collection of family recipes for my grandchildren, I decided to try again and also take photos.
Since Tricia and I are homebound together due to the current conditions in the world, guess what, we are cooking…..
Below is the complete recipe, if it sounds interesting you might just want to give it a try.
2 lbs ground beef , 1 large can evaporated milk
1 lb Velvet cheese (grated), 1 can enchilada sauce
1 onion chopped, 1 small can chopped chilies
1 can cream of chicken soup, 1-2 pkgs. corn tortillas. (about 30)
1 can cream of mushroom soup,
Brown meat and onion together and drain liquid. Add all the rest of the ingredients and blend well. Cut tortillas into quarters. Spray Pam into a large casserole dish. Place one layer of tortillas on bottom and spread some of the mix, top with another layer and additional mix. Continue until dish is full and then top with tortillas. Bake at 350 degrees about 45 minutes.