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Results 51 - 60 of 138 for mexican jack casserole
Brown meat with onion, chili powder, cumin, garlic powder, salt and pepper. Drain fat. Layer in extra large pyrex baking dish. Cover and ...
Cook onions and celery in chicken broth until tender. In large bowl stir together onion mixture, chicken, corn tortillas - torn apart in ...
Combine soups, broth and tomatoes for sauce. Start layers using half of the chicken, sauce, tortillas, onions and cheese. Repeat layers. ...
Stew chicken for about 1 hour; let cool and debone. Reserve broth. In saucepan combine soup and about 1/2 can broth and 1 can water. Heat ...
Split chiles, cover the bottom ... minutes or until casserole bubbles and puffs up. Casserole ... Serve with hot rolls, muffins or fresh fruit.
Butter a 9 x 13 ... hour. Remove the casserole from the oven and sprinkle ... cheese, and return to the oven until the cheese melts. Serves 8.
Brown meat with onion, chili ... pound grated Monterey Jack cheese, (5) 1 can Ro-Tel ... Serves 6 to 8. Can be frozen, thawed and then cooked.
Heat oven to 375°F. Combine ... a 2 quart casserole dish. Pour in half of ... with remaining corn chips. Bake at 375°F for 45 minutes.
In a skillet, cook beef, onion, and garlic over medium heat and drain. Add soup, corn and chilies; mix well. In an ungreased shallow ...
Combine chicken with everything except ... together. Top with Jack cheese. Let sit overnight to ... melted and entree is hot, about 30-45 minutes.
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