Sunday, June 27, 2010

Mexican Casserole


1 1/2 lbs ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag shredded Mexican cheese
1 package taco seasoning mix
1/2 bag corn tortilla chips
1 can Rotel
1 can corn, drain
1/2 onion (or, to taste)
garlic and pepper to taste

Brown all the hamburger meat and onion, season to taste with garlic and pepper, in skillet. Meanwhile in a large bowl, combine canned soups, Rotel, taco seasoning mix and the can of corn.
In a large casserole dish sprayed with non-stick spray, spread half of a bag of corn tortilla chips around the bottom. When meat is cooked and drained, stir into the soup mixture, then pour over the corn tortilla chips. Top casserole with the bag of shredded Mexican cheese.

Bake for 30-45 minutes at 350°F.

This is very good served with guacamole and sour cream and use rest of the bag of chips for dipping.

Super easy!.

Serves 6-8 people

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