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This recipe for MOM'S MEXICAN CASSEROLE, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Romasko
Added: Saturday, February 21, 2009


1 1/2 lbs. ground beef
1 med onion chopped
8 oz can tomato sauce (or more if you want)
jarred salsa or any other sauce if you have
Mexican seasoning,I use Goya Sazon con culantro y achiote packets (2 or3) or chili powder, garlic powder etc.

1 1/2 C. white long grain rice (don't use instant)
7 OZ can chopped green chilies
16 oz sour cream
salt & pepper

2 cups or so shredded cheddar cheese (or shredded mexican)

Brown the beef and onions, drain. Stir in sauce, salsa and seasoning.

Cook rice in 3 C water covered until done, (20 min.)
Stir sour cream and green chilies into cooked rice.
Season to taste with S & P

Layer in a casserole dish layers of beef mixture topped with rice mixture, then a layer of shredded
cheese. Make about 4 layers of each.
Top with remaining shredded cheese.
Cover and Bake in 350 degree oven .for 30-40 minutes or until bubbly and cooked through.
You can uncover toward the end if you want to brown the top.




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