|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
1 - 10 of 271 for mexican layered casserole
Put in beans, prepare guacamole with avocado (go by package instructions) in bowl. Put in black olives. Mix taco mix and sour cream until blended ...
Crumble ground beef and onion together. Microwave (high) uncovered for 5 to 6 minutes or until meat is set, stirring once. Stir to break meat into ...
Brown meat, drain, ... cream. In 2-quart casserole, layer 2 cups chips, ... Cheddar cheese, return to oven. Bake for 10 more minutes. Makes 4 to 6 servings.
Butter a 13 x 9 casserole dish. Tear tortillas ... ground beef. Next layer onions. Ranch style beans are layered next followed by ... medium ones. Freezes well.
Brown meat with ... pepper; drain fat. Layer in Pyrex baking ... and bake at 350 degrees for 1 hour. Serves 6 to 8. Can be frozen, thawed and then cooked.
Brown meat in ... and heat thoroughly. Layer meat mixture, rice, and chips in casserole. Top with cheese. Bake in hot oven for 15 min. It's great for a picnic.
Layer as follows: First ... top of the casserole. Mix can ... chicken soup with can of tomatoes. Pour over casserole. Bake at 300 degree oven for 1 1/2 hours.
Stirring occasionally, brown ground beef in a medium skillet over medium-high heat. Remove from heat; drain. Stir in salsa and taco seasoning. In a ...
Spread cooked meat ... dish. Add 1 layer corn tortillas. Spread ... chopped. Cover with layer of grated Cheddar cheese. Bake at 350 degrees for 30 minutes.
Brown meat with ... pepper. Drain fat. Layer in extra large ... Cover and refrigerate 24 hours. Uncover and bake at 350 degrees for 1 hour. Serves 6 to 8.
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