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Saturday, September 17, 2016

Easy Mexican Casserole

Easy Mexican Casserole
  • 1 dozen corn tortillas
  • 1 lb. ground beef, browned
  • 10 oz Longhorn cheddar cheese, grated
  • 1 (17 oz) can Ranch Style beans
  • 1 onion grated and sauteed with the ground beef
  • 1 can Ro-Tel tomatoes
  • 1 can cream of mushroom soup
Layer in 9×14 inch flat pan (or larger), 6 tortillas quartered, meat, beans, cheese , and 6 more tortillas. Blend together Ro-Tel tomatoes and soup in a bowl. Then spread soup mixture over the last layer of tortillas. Finish with final layer of cheese. Cover with foil. Bake at 325 degrees for 45 -50 minutes or until bubbly all over. For the final few minutes, remove the foil and let the cheese melt.
For a variation: Use chicken, Monterrey Jack cheese, and flour tortillas. (This is yummy, too!)

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