Mexican Casserole

"Casserole may be frozen for up to 1 month. Thaw overnight in the refrigerator and bake as directed."
 
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Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Cook ground beef and onion in a large, deep skillet until meat is gray and crumbled. Drain mixture and add chicken soup, seasonings and tomato with chiles. Heat just until mixed well.
  • Cut tortillas into quarters. Layer half the tortillas into the bottom of a lightly-greased 9x13 pan. Top with half the meat mixture and half the Velveeta cubes. Repeat layers with remaining tortillas, meat mixture and Velveeta.
  • Bake at 350 for 30 minutes or until cheese is melted.

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RECIPE SUBMITTED BY

I'm a 48 year old newlywed, just married June 7, 2008. We have 15 and 17 year old boys who are very grateful for my cooking abilities! We live in a small lake community about an hour outside of Dallas, and wouldn't trade Country Life for anything. I'm an accountant for a large commercial real estate firm in downtown Dallas, but on the weekends we travel all over the state and participate in the CASI (Chili Appreciation Society International) chili cookoffs and raise money for charity. It's a great way for us to do something together, and we've met tons of fun people. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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