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Mexican Casserole II Recipe

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This recipe for Mexican Casserole II, by , is from Lout Family Cookbook 2017, 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!

Contributor:  
Contributor:  
Andrea Bartley

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Hamburger Meat
1 lg. can Mexican Corn
1 pkg. Corn Tortillas
Chopped Green Chilies to taste
1 can Enchilada Sauce
1 lb. Cheddar Cheese- shredded
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Directions:
Directions:
Line casserole with tortillas. Brown meat and drain. Pour meat over tortillas.

Add the enchilada sauce. Layer 1/2 pound of cheese over the sauce; add cream of mushroom soup.

Add Mexican corn and cream of chicken soup. Layer 1/2 pound cheese. Put green chilies on top. Bake at 350 until bubbly.

Personal Notes:
Personal Notes:
For extra flavor, mix and let set overnight.

 

 

 

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