Mexican Casserole
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| | this one's a big hit with my family: |
| 1 lb. | lean grind hamburger |
| | taco seasoning |
| 1/2 cup | of diced onions |
| 2 can | original ranch style beans |
| 1 can | cream of chicken soup |
| 1 can | original rotel tomatoes |
| 4 cup | cheddar cheese (or the mixed mexican cheese in a package) |
| 1 doz. | corn tortillas (not flour) |
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| heat oven to 350. |
| saute meat and onions and discard any fat |
| add taco seasoning, add 1/2 cup to 1 cup of water |
| cover and simmer on low, stirring occasionally for about 15 minutes |
| completely mix together soup and rotel tomatoes in a bowl |
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| in large casserole, layer bottom with 6 tortillas |
| place half of the seasoned hamburger meat on tortillas |
| then cover that with half of the beans and cheese |
| do another row of 6 tortillas |
| repeat with rest of meat, beats and cheese |
| cover the top with the soup mixture and bake 45 minutes or until top |
| is slightly browned. |
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| (ID: 10726) Mirror: rec.food.recipes: Fri, Sep 26, 2003 |