"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Cassarole Recipe

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This recipe for Mexican Cassarole, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Joy Whiteside Davis
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can rotel tomatoes
1 can kidney beans
1 onion
16 oz mexican velveta kraft cheese mild
mexican shreaded cheese
flour tortillas
1 lb red meat ground round
vegetable oil

Directions:
Directions:
brown red meant, drain grease, add onions, rotel tomatoes, and mexican velveeta (block cheese) a little at a time till melted.

In a seperate pan add veg. oil, heat, put one tortilla till tortilla bubbles, turn, remove and pat dry

In cooking dish put cooked flour tortilla fill with meat mix, continue till use of all meat, cover with shreaded cheese

Cook in oven at 350 for 20 min

Number Of Servings:
Number Of Servings:
LOTS

 

 

 

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