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Mexican Casserole Recipe

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This recipe for Mexican Casserole is from Cunningham's Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 large packages of flour tortillas
1 family sized can of cream of mushroom soup
1 family sized can of cream of chicken soup
2 small cans of mild Rotel tomatoes with green/red peppers
1 large bag of shredded cheese
1 package of chili powder
5-10 lbs of ground beef (varies on how much you want.)
Family sized, disposable, aluminum pan. (You can find these at Walmart
and you're going to want it to be deep.)
Directions:
Directions:
Pre-Heat your oven to 350º. Cook your hamburger meat; add the chili powder seasoning. You can add all of it or just your desired amount. In a separate bowl, mix your soups and your Rotel tomatoes/peppers together. Add the hamburger meat to the soup mixture. In your family sized pan put a layer of tortillas, a layer of the meat/soup/tomato mixture, and a thin layer of shredded cheese. Repeat the layers until you are out of the meat/soup/tomato mixture and then add as much shredded cheese as your want on the very top. Put it in the oven for about 20-25 minutes or until the cheese is melted and bubbly. Enjoy!

 

 

 

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