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Casserole Mexicana Recipe

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Casserole Mexicana image
Marcum Grandchildren


This recipe for Casserole Mexicana, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Bundy Marcum
Added: Sunday, June 15, 2008


1 Tbsp. vegetable oil
1 1/2 lb. ground chuck
1 envelope taco, chili, or Sloppy Joe seasoning mix
1 (16 oz.) can kidney beans (not drained)
1 (8 oz.) can tomato sauce (or 1 c. tomatoes)
1 (8 oz.) can ripe olives, drained
1 c. coarsely crumbled tortilla chips
1/2 c. shredded cheddar cheese


Heat oil in skillet over medium heat. Add ground beef and cook until lightly browned, stirring occasionally. Add seasoning mix, beans, and tomato sauce. Stir to combine. Leave on heat until mixture comes to a boil, stirring frequently.

Pour meat mixture into a deep 2 quart casserole dish and sprinkle drained olives and tortilla chips on top. Sprinkle with shredded cheese and place in a 350 oven for 10 minutes or until cheese is melted.




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