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Results 21 - 30 of 191 for mexican rotel casserole
Brown meat and onion. Line long casserole dish with soft tortillas. Add ... layered mixture. Top with cheese. Bake at 350 degrees for 50 minutes.
Cook beef drained, mix beef, ... tomato sauce, cheese, Rotel tomatoes, rice, salt and corn. ... into 2 quart casserole pan. Cook in oven at ... 30 to 35 minutes.
Saute' onion in 2 teaspoons butter. Add soups, tomatoes, seasonings and almost all of cheese. (Leave enough cheese to sprinkle on top). In ...
Boil chicken; debone. Dip corn ... Mix together soups, rotel, sour cream onion, bell ... layers. Bake 350 degrees for 30 minutes or until done.
Boil 1 large chicken. Save ... tomatoes, 1 can Rotel tomatoes, and 1 small jar ... (I use hot Mexican) and 1 can cream ... until hot and bubbly.
Put layer of chips in bottom of 9 x 13 inch baking dish. Cover with layer of cheese. Mix chicken, soups, tomatoes and onions - pour this ...
Layer as follows: First Layer: ... top of the casserole. Mix can of cream ... tomatoes. Pour over casserole. Bake at 300 degree oven for 1 1/2 hours.
Layer 1/2 of chicken, chips, cheese and Rotel and soup (do not dilute). ... manner. Top with olives (if desired). Bake at 350 degrees for 45 minutes.
Saute ground meat and onions ... fat. Line large casserole dish with chips. Pour in ... crushed chips on top. Heat in 350 degree oven until bubbly.
Brown onion in butter. Add cans of green chilis and tomatoes and drained tomatoes. Simmer 15 minutes. Debone cooked chicken and cut into ...
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