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.


Mexican casserole


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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