Mexican casserole by Rebecca Lee of Drasco is our Recipe of the Week
This week’s Recipe of the Week comes to us from Rebecca Lee of Drasco.
1 pound of ground beef
1 med onion, chopped
1 large bag corn chips
1 can ranch style beans w/jalapenos
1 10oz can Mexican lime and cilantro rotel tomatoes
1 small can fiesta nacho soup
1 pkg enchilada seasoning
3 cups shredded cheddar cheese
Brown ground beef with onions. Drain. Add beans, soup, enchilada seasoning, rotel tomatoes. Simmer thoroughly. In a 9x13 lightly greased baking dish, layer crushed corn chips, meat mixture, 1 cup of cheese, repeat ending with remaining cheese. Bake for 20 minutes at 350 degrees. Serve with sour cream and salsa.
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