Mexican Turkey and Painless Stew

Mexican Turkey pulls off the rarely-seen trifecta: three cans of condensed soup.

From a box sold in San Antonio, Texas.

Mexican Turkey or Chicken

2 cups diced or sliced cooked turkey or chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 cans green chopped chilies
1/2 cup chopped onion
2 cloves of garlic, chopped
1 package tortillas (package of 10)

Mix the three soups, chili and onion and garlic. In a greased casserole, put a layer of tortillas, cut to bite size and a layer of turkey or chicken.

Pour over 1/2 the soup mixture. Make another layer and rest of soup mixture. Bake at 350 deg. until bubbly or hot thru.

Painless Stew

3 or more pounds chuck roast cut up in fairly large pieces
1 package onion soup mix (Lipton’s)
1 can cream of mushroom soup
1 soup can water
1/2 cup Burgandy wine
add garlic or garlic powder
I also add 1 tsp. instant dry coffee

Place all in baking pan or casserole. Cover and bake 3 hours at 325 deg. I usually add potatoes last hour of baking.

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