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Mexican Casserole Recipe

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

Contributor:  
Contributor:  
Richard Lear Jr. & Rikki Lear
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup
2 cans cheddar cheese soup
1 can rotel tomatoes
1 1/2 pounds ground beef
1 small onion, chopped
1 pound grated cheese
1/2 bell pepper, chopped
1 tsp chili powder
1 package corn chips or tostidos

Directions:
Directions:
Mix soups and rotel tomatoes in saucepan and heat over low setting. In skillet, brown meat, onion, bell pepper, salt and pepper to taste, and chili powder. Drain, add soup mixture. In large casserole dish, place a layer of chips, layer of hot meat mixture and cover with grated cheese. Repeat ending with cheese. Cover and heat (about 350 F) until cheese melts. Serve immediately.

 

 

 

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