Home Cooking Recipes
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Easy Mexican Casserole
Chef:  Danielle Crouch - Estancia, NM          Category:  Quick and Easy

Ingredients:
1 lb. ground beef, browned
1 medium onion, diced
1 (14.5 oz.) can Mexican beans
1 can Rotel
1 can cream of mushroom soup
6 whole corn or flour tortilla, torn in bits (can substitute mexican chips)
1-2 cups Colby Jack cheese, or any cheese













Directions: Brown ground beef slightly, add diced onion and finish cooking meat. Drain most of grease, but leave a small amount in with the meat. Drain beans and Rotel, add to meat then add soup. Stir and cook over medium heat until soup has melted and ingredients look smooth. Add torn tortillas or crushed chips plus 1-1/2 cups cheese to mixture and stir to mix. Season with salt, pepper and chili powder or peppers. Top with crushed chips then cook in a 375-425°F oven until bubbly, about 20 to 30 minutes. Sprinkle top with remaining cheese and serve. This is a great one-dish meal.

Notes:

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