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Mexican Casserole Recipe

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

Tiffany Garcia
Added: Thursday, November 24, 2005


2 lb grnd chuck
Onion and bell pepper
Grated cheddar cheese
Crm Chicken soup
Crm Mushroom soup
Rotel tomatoes
Chili powder

Brown: 2 lb ground chuck
Chop: 1 lg onion & 1 bell pepper
Grate: 1/2 lb sharp cheddar cheese
Season beef w/ salt & pepper after browning and draining. Preserve drippings
Dip 1/2 bag tostitos in dripping from beef for few seconds. Layer this and 1/2 cheese over layer of beef, onion, bell pepper. Repeat process leaving
remaining cheese til last. Cover this w/ 1 can Crm Chicken & 1 can Crm Mushroom soup. Sprinkle 1 1/2 t chili powder and remaining cheese over top.
Spead 3/4 to 1 can Rotel tomatoes over top (depends on how hot you like it).
Microwave 16 min high in 9x13x2 or (2) 9x9 dishes.




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