"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kate Bell
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 ob. Velveeta cheese
1 can ranch-style beans (or hot chili beans)
1 can cream of mushroom soup
1 can tortillas
1 onion, chopped
1 can Rot-el with chilies
1 1/2 lb ground beef

Directions:
Directions:
Saute meat and onions in skillet. Drain, if necessary. Add beans. Season to taste with salt, pepper, chili powder, and/or garlic salt. Spray large casserole dish with Pam or grease with oil. Place a layer of tortillas, meat, tortillas, and meat again. Top with another layer of tortillas. Slice cheese and place on top of tortillas. Pour mushroom soup over cheese. Chop up Rot-el and pour over top. Bake at 350 degrees until cheese melts and is bubbly.

 

 

 

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