"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 Mema's Mexican Casserole, by Heather Davina, is from Cooking Cousins,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. Ground Beef 1 onion 1-2 Tbsp Chili Powder 1 can cream mushroom soup 1 can cream of chicken soup 1 can red enchilada sauce 1 can diced mild green chilis 1 cup milk tortilla chips shredded cheese
In large saucepan brown HB meat, onion and chili powder, add all other ingredients. Heat all together to boiling point. In 9x13 pan put crunches tortilla chips in the bottom. Pour the meat mixture over the chips. Put more chips on top and sprinkle with shredded cheese. Bake @ 350 until cheese is melted, about 20 minutes
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