"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Casserole, by Ann McCray, is from The McCullough Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Large bag of Tostitos *may use a bag 1/2* 1 (8 oz) Sour Cream 2 (15 oz) Refried beans 2 (15 oz) Chili *with or with out beans* 4 cups of Shredded Cheese *Mexiblend* 1 (16 oz) of Salsa 2 cups of chopped onions *optional* 2 cups of chopped green bell pepper *optional*
Pre-heat oven to 350º degrees. In a 9 x 11 oblong dish place Tostitos on the bottom, smash them with your hand to cover the bottom of the dish. Spread the chili to cover the chips, spread the refried beans on top on the chili, then place salsa on the chili. *Note* Salsa doesn't have to cover the mix. Sprinkle the onion and bell pepper on top of the salsa, then place the cheese on top of the onion and bell pepper.
Repeat this process until the dish is full.
Cover the top of the mix completely with cheese and sprinkle the top of the dish with onion and bell pepper.
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