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This recipe for MEXICAN CASSEROLE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 16, 2008


1 pound ground beef
1 large onion, chopped
1 teaspoon salt
1/2 to 1 tablespoon black pepper, top taste
1 (16-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 package chili seasoning mix
1 (16-ounce) can chili beans, drained
1/2 pound sharp cheddar cheese, grated
1/2 (8 ounce) bag corn chips

Preheat oven to 350F
1. Saute beef and onion, drain fat. Add salt, pepper, tomatoes, tomato sauce and chili mix.
2. Cook, uncovered, over medium heat for 30 minutes.
3. Add chili beans and pour into a 2 quart casserole.
4. Top with cheese and corn chips.
5. Bake, uncovered, for 20 minutes

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Number Of Servings:




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