Mexican Casserole

February 11, 2021  Online Recipe Guide Avatar
Description This recipe is by Brenda Thompson. Cleveland, TX. 1989.
At a glance
Generations – My Family Cookbook
1 1/2 lb. ground beef, browned and drained
2 pkgs. Lawry’s taco seasoning (follow directions on pkg.)
1 large onion or 2 bunches of green onions
1 can pinto beans, drained
1 can Ro-Tel Tomatoes
1 can cream of chicken soup
10 or 12 corn tortillas
1 lb. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated
In small bowl mix Cheddar cheese and a handful of Monterey Jack cheese for the top. Mix the rest of the Monterey Jack cheese and the onions in a bowl. Mix beans and meat. Mix tomatoes and soup in a small bowl. Line a 13X9″ pan with tortillas. Layer the meat and cheese and onions then finish with corn tortillas. Spread soup and tomatoes and top with cheeses. Cover with foil and bake at 375 degrees for 45 minutes. Let stand about 5 minutes before serving.


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