"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Casserole Recipe

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

Contributor:  
Contributor:  
Cindy Empson
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small package flour tortillas, cut or torn into strips
2 lbs. hamburger
1 small loaf velveeta cheese, sliced
2 packages taco seasoning
1 can of ranch style beans (or any other beans you want, like black or pinto), drained
1 can cream of mushroom soup
1 can of rotel

Directions:
Directions:
Preheat oven to 325. Mix one package of taco seasoning in one cup of hot water and dip tortilla strips. Place half of seasoned strips into a greased rectangular baking dish. Cook hamburger and add one package taco seasoning and beans. Put half of meat mixture over tortilla strips, then layer all velveeta slices. Add the rest of the tortilla strips and the rest of the meat mixture. Top with the cream of mushroom soup and rotel. Cover with foil and bake 45 minutes to one hour until bubbly.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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