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. 

Want to share your favorite recipe with our readers?  Send it to us and it could be chosen as The Sun-Times Recipe of the Week.  Just send us the recipe and a few words about why you love it.  At the end of each month, we’ll let our readers choose their favorite Recipe of the Month from the weekly picks.  The winner of the Recipe of the Month will receive a prize and be entered into our year-end Recipe of the Year Contest. 

If you would like to submit a recipe to be featured as The Sun-Times Recipe of the Week, send it to jjackson@thesuntimes.com or mail it to The Sun-Times, Attn: James Jackson, 107 North 4th St., Heber Springs, Arkansas, 72543. Sending a photo with the recipe is encouraged, but not required.