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MEXICAN CASSEROLE Recipe

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This recipe for MEXICAN CASSEROLE is from DANDEE COOKING du JOIR, 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:  
2 cups Tortilla chips
1-15 ozs can Black Beans, washed, drained
2 cups Chicken, chopped in bite size pieces
1 tsp Cumin
2-21 ozs can Cream of chicken soup
1-10 ozs can Rotel Tomatoes
2 cups Pepper Jack Cheese
2 cups Cheddar Cheece
1 cup Onions, chopped fine
5 cloves Garlic, pressed
2 bunch Celatro, chopped fine
1 cup Tomatoes, chopped fine
Spray oil
Directions:
Directions:
Greace with spray oil a 5 quart casserole dish or pan.
Crush half of the tortilla chips and spread across the casserole dish or pan.
Layer chicken and cream of chicken soup, without either milk or water.
Add onions and garlic.
Layer II is pepper jack cheese and cheddar cheece.
Layer III of tomatoes.
Top with rotel Tomatoes.
Sprikle with the other half tortilla chips.
Bake 360 * for 30 minutes or until cheese is melted and hot completely.
Serve from casserole dish or pan.
Number Of Servings:
Number Of Servings:
20 Servings
Preparation Time:
Preparation Time:
Prep 30-35 minutes, Bake 30 minutes
Personal Notes:
Personal Notes:
See comments made for Printerink recipes.

 

 

 

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