"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef Nacho Casserole Recipe

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

Wanda Farmer; rural carrier
Added: Sunday, March 16, 2008


1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Preheat the oven to 350 degrees F (175 degrees C).
Place ground beef in a large skillet over medium-high heat. Cook, stirring to
crumble, until evenly browned. Drain grease. Remove from the heat, and stir the
salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole
dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with
cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish
is thoroughly heated.




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