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Padua Bean Casserole Recipe

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

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Sunday, August 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs ground round
2 tbsp cooking oil
2 tsp salt
1/2 tsp garlic salt
2 tsp chili powder
1 (6 oz) pkg corn chips
1 medium onion, chopped
2 (1 lb 4 oz) cans refried beans
1 (10 oz) can enchilada sauce
1 cup grated sharp cheddar cheese

Directions:
Directions:
Preheat oven to 350. Brown meat in preheated oil in large skillet. Add salt, garlic salt and chili powder. Drain drippings. With fingers coarsely crumble corn chips in unopened bag. In a large bowl, blend together onion, beans and enchilada sauce. Stir in ground beef mixture and half of the corn chips. Place in 2 1/2 quart casserole. Circle reserved corn chips around edge. Bake 30 minutes. Sprinkle top with cheese. Continue baking 10 minutes longer. Makes 6 servings.
Note:
Casserole can be made ahead; covered with film wrap or foil and kept in refrigerator until baking time.

Number Of Servings:
Number Of Servings:
6

 

 

 

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