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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Casserole Recipe

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This recipe for Mexican Casserole is from Tammy's Collection of Recipes Through the Years, 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 1/2 pound lean ground beef
1/4 cup chopped onion
1 clove garlic, minced finely
2 teaspoons chili powder
8 ounces Dorito corn chips, crushed
1 (15-ounce) can Bush’s ranch-style beans or chili beans
1 (10-ounce) can Rotel (or other brand tomatoes with chilies), undrained
1 (10-ounce) can cream of chicken soup
2 cups Kraft Mexican-style shredded cheese
1 package Azteca tortillas, warmed
Directions:
Directions:
Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray.

In a large skillet, brown the beef 5 minutes, using a spoon to break up any large clumps. Drain off excess fat and add onion, garlic, and chili powder. Continue to cook and stir 2 minutes. Add the beans to the cooked meat mixture. Combine the tomatoes with the soup in a small bowl, mixing completely.

Place about 3/4 of the crushed chips into the bottom of the casserole. Spoon on half the beef mixture, then half the soup mixture. Then add half of the shredded cheese. Repeat the layers, ending with shredded cheese.

Sprinkle the top of the dish with the remaining crushed Doritos. Bake 30-35 minutes until mixture is bubbling and top is lightly browned. Serve with tortillas on the side.

 

 

 

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