"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexi-Chili Casserole Recipe

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This recipe for Mexi-Chili Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Lindsey
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
2 - 16oz. cans kidney beans (drained)
1 - 15oz. can enchilada sauce
1 - 8oz. can tomato sauce
1 tbsp. instant minced onion
1 - 6oz package Fritos
2 c. or 8oz. of shredded cheddar cheese

Directions:
Directions:
Brown beef in skillet. In a mixing bowl, combine beans, enchilada sauce, tomato sauce and onion. Set aside 1 c. Fritos and 1/2 c. cheese. Add remaining cheese, corn chips and meat to beans. Mix well. Pour into 2 qt. casserole dish. Bake uncovered at 375 for 20-25 minutes. Add remaining cheese and Fritos and cook 4 minutes.

 

 

 

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