"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Border Casserole Recipe

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This recipe for Mexican Border Casserole, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Rickaway
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (6oz.) chopped mushrooms
1 lb. ground beef
1/2 tsp. garlic powder
2 med. onions chopped
1 can (15 1/2 oz.) tomato sauce
1 tbsp chili powder
dash hot pepper sauce
1 tbsp flour
1 med. green pepper
1/2 cup chopped pimento stuffed olives
salt and pepper to taste
2 cups grated cheddar cheese
2 cups crushed corn chips (6 1/4 oz.)

Directions:
Directions:
Drain mushrooms and save 1/4 cup liquid (add water if necessary). Brown beef with garlic, drain. Add mushrooms and liquid. Add next 4 ingredients. Heat. Blend flour and 2 tbsp. cold water and stir in mixture. Add green pepper, salt and pepper. Cook about 10 minutes. Alternate layers of meat mixture, cheese and chips, ending with chips on top. Bake in 2 1/2 quarts casserole dish in 300 oven for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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