Serves: 5
Total Calories: 125

1 - 2 pound ground mooseburger, or 3 chicken breasts, cubed in small pieces
1/2 onion, chopped
1 tablespoon minced garlic
2 cans cream of mushroom soup
1 can diced stewed tomatoes
1/2 cup sour cream
1 (8-ounce) can chopped green chili (do not drain)
1 cup cubed Mexican Velveeta cheese
1 teaspoon garlic salt (or more)
1/2 teaspoon black pepper
1 teaspoon ground cumin
6 - 8 corn tortillas, divided
mozzarella cheese
additional garlic salt
additional black pepper
paprika

Brown meat (moose or chicken), onion, and garlic in saucepan. In a large bowl, place soup, tomatoes, sour cream, green chiles, and Velveeta. When meat is almost cooked through, stir in garlic salt, black pepper, and cumin. Add meat mixture to soup mixture and stir until well blended. Taste for more salt.

Soften tortillas in small amount of hot vegetable oil in cast-iron skillet. Drain on paper towels and place 3 1/2–4 in oblong casserole dish. Spoon 1/2 the mixture onto the tortillas. Place the rest of the tortillas over mixture and spoon remaining mixture on top. Top with shredded mozzarella cheese. Sprinkle top with garlic salt, pepper, and paprika. Bake for 45 minutes to 1 hour, until bubbly and brown on top. Let set 15 minutes before serving with a nice green salad and a tall glass of cold limeade . . . lime sherbet for dessert or key lime pie.

Nutritional Facts:

Serves: 5
Total Calories: 125
Calories from Fat: 42

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