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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jeanette's Mexican Casserole Recipe

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This recipe for Jeanette's Mexican Casserole is from The Bone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 packet of soft corn tortillas (at least 12-20)
1 lb. ground beef or turkey
1 small onion, diced (optional)
1 packet taco seasoning
1 14 oz. can of pinto beans
1 can of cream of chicken soup
1 can of diced tomatoes
2 cups shredded cheddar cheese
Directions:
Directions:
Line the bottom & sides of a 9x12 casserole dish with tortillas; set aside. Saute ground meat and diced onion in a skillet until meat is browned and onion is tender. Drain excess juices. Mix in taco seasoning and 1/3 c. water. Simmer 1 min. Layer meat mixture in casserole dish on top of tortillas. Next, layer pinto beans and 1/2 of the cheese. Then, layer the soup and diced tomatoes (I tend not to drain the tomatoes). Finally, add the remaining cheese as the top layer of the casserole. Bake @ 350º for 20-30 minutes, or until cheese is completely melted & slightly browned on top. We usually make Spanish rice or corn to serve on the side, as well as tortilla chips and salsa.
Number Of Servings:
Number Of Servings:
approximately 6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
We started eating this yummy casserole when Robyn and I were kids after Jeanette shared this recipe with our family during one of her visits to NC. If I've neglected any ingredients or details, please forgive me as I've been making this completely by memory since I learned to make it. It was a recipe that I took to college and continue to make it frequently for my family.

 

 

 

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