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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Casserole Recipe

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This recipe for Mexican Casserole is from The Dolores & Chuck Schultz Family & Friends 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 pound ground beef
1 small onion, chopped
1 10 oz. can Ro-Tel tomatoes with green chilies
1 15 oz. can Ranch Styles beans
1 pkt. Taco seasoning
1 10.5 oz. can cream of chicken soup
1/2 cup water

1 bag tortilla chips, crushed
2 cups cheddar cheese, divided
sour cream
salsa
Directions:
Directions:
Preheat oven to 325 degrees - lightly grease 9 x 13 casserole dish.

Fry hamburger and onion until no longer pink and onion soft. Drain excess fat.

In bowl, combine hamburger/onion, Ro-Tel, ranch-style beans, taco seasoning, cream of chicken soup and water.

Assemble casserole in greased casserole dish:
1) layer of crushed tortilla chips
2) 1/2 of meat/bean mixture
3) 1 cup shredded cheddar

Repeat layers

Finish with cheese layer.

Cover casserole dish with foil. Bake at 325 degrees for 20-30 minutes.

Serve with sour cream and salsa.

 

 

 

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