Campbell?s green bean casserole is an American classic from the 50s. That?s when a new media, television, bombarded women with time-saving ideas like buying a can of cream of mushroom soup, a can of green beans and a can of French fried onions. Once combined with a cup of milk and ground pepper, it must have seemed like haute cuisine.

Somehow, my mother ignored Campbell?s mind meld, but we ate plenty of other 50s classics, like Swanson TV dinners, creamed chipped beef (from a tiny glass jar) on toast and, most beloved (not!) of all, fish sticks.

The mind meld worked on some of my relatives, and I experienced this delicacy when visiting for Thanksgiving and Christmas.

One relative, my aunt Hortensia, taught me to make a cream of mushroom soup dish I like a whole lot better. In a bowl, combine one can of cream of mushroom soup, a quarter cup or more (depending on your taste buds) of mild to slightly spicy diced green chili and one cup of grated Monterey jack cheese.

Toast 16 corn tortillas in a skillet. Layer some of the soup mixture in a casserole dish, and put a layer of toasted corn tortillas on top. Add another layer of the soup mixture, followed by another layer of corn tortillas. Continue until you?ve used up the soup and corn tortillas, but make sure you finish with a layer of the soup mixture. Top with extra cheese. Sometimes, I add extra raw, sliced mushrooms, extra grated cheese and Jalapeno. Bake at 350 degrees for an hour. Prepare for bliss.