Mexican Casserole


  • 3 (10 3/4-ounce) cans cream of chicken soup, undiluted
  • 1 (16-ounce) loaf pasteurized prepared cheese product, cubed
  • 3 (10-ounce) cans diced tomato and green chiles
  • 1 (16-ounce) package corn tortillas
  • 2 (15-ounce) cans ranch-style beans*
  • 4 pounds ground chuck
  • 2 large onions, diced

Cook ground chuck and diced onion in a Dutch oven, stirring until meat crumbles and is no longer pink. Drain meat mixture, and return to Dutch oven.Stir in chicken soup, diced tomato and green chiles, and beans.Layer half of the tortillas evenly into 2 lightly greased 13- x 9-inch baking dishes. ...

View full recipe at My Recipes


Variations on Mexican Casserole

  • Mexican Casserole
    • 1/2 c diced green chiles
    • 1/4 c sliced black olives
    • 1 c light sour cream
    • 1 c shredded Cheddar cheese
    • 1/2 c crushed corn chips
    • +1 other ingredients

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