"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Hamburger Casserole Recipe

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

Contributor:  
Contributor:  
Pam Brown
Added: Sunday, May 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lbs. hamburger meat,1 onion, chopped
Salt, pepper, garlic powder, oregano and cumin,
1 can cream of mushroom soup,
1 pkg. white corn tortillas,
water,
1 package grated cheddar cheese

Directions:
Directions:
Brown hamburger meat and half of chopped onion. While browning, add seasonings. Once done, add enough water to barely cover the meat and the soup. Let simmer. Meat should be in a gravy-like liquid. Spray the bottom of a casserole dish with cooking spray and start be putting a small amount of the meat and liquid in the bottom of the dish. Tear each tortilla and begin by putting them in the bottom of the dish. Add some of the meat and juice and then part of the remaining raw onion and then part of the cheese. Layer 3 times and top with tortillas, cheese and some of the remaining juice. Bake at 350 until bubbly.

Personal Notes:
Personal Notes:
Freezes well. If you feel you need a little more liquid before baking, add a little beef broth over the top!

 

 

 

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