Wednesday, December 3, 2008

Mexican Casserole

This recipe is SOOOOOOOO easy and is really yummy. Literally, 20 minutes! Beat that Rachael Ray! My mother-in-law Joyce made this dish for us over the Thanksgiving holiday and it was scrumptious. I made it for supper tonight because after I ate it in Mississippi, I haven't gotten it off my mind. Also, I am addicted to all things Mexican and food related!

Mexican Casserole

Ingredients:
- 1 lb. ground sirloin
- 1 can Rotel (I used mild)
- 1 can cream of chicken soup
- 1 can chicken and rice soup
- 1/2 package of Taco seasoning mix
- 1/2 bag of tortilla chips, crushed
- 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.
Place crushed tortilla chips in botton of casserole.
Brown ground meat and drain. Add Rotel and both cans of soup (don't drain anything). Add taco seasoning mix. Stir and heat through until bubbly (about 3 minutes). Pour mixture over crushed tortilla chips. Cover with cheese and bake for 10 minutes or until cheese is melted and bubbly delicious! Enjoy!

1 comment:

Jenny said...

I made this today and it was good! I added chopped onions because I had some already to go, and I think I would microwave it to melt the cheese so I don't have to heat up the oven since it's summer.