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Results 51 - 60 of 63 for ranch chicken velveeta
51. MEXICAN MEAT PIE
Brown meat, onion and peppers. ... cheese. Makes second layer. On top spread chicken soup. Bake for 35 to 40 minutes at 350 degrees. Serves 6 to 8.
Butter 10 x 14 casserole and line with tortillas. Mix ground meat, chili powder, garlic and spices and brown meat. Add onions and saute. ...
53. MEXICAN DISH
Brown meat and onion. Layer ingredients in baking dish. Heat soup, tomatoes, beans. Pour over meat and onion. Top with cheese. Serve with ...
Butter 10 x 14 pan, line with 6 tortillas, add beef add beans and juice lay sliced cheese on top. Cover with 6 tortillas. Mix soup and ...
Brown hamburger and onion in ... of cream of chicken soup and 1/2 can Rotel ... layer. Cover with grated cheese. Bake at 350 degrees for 30 minutes.
Brown ground beef (drain and ... over tortillas. Pour Ranch style beans over beef. Layer ... add mixture of chicken soup mixed with Rotel tomatoes ... until cheese is melted.
In 13x9 dish layer ground ... with liquid, grated Velveeta and Cheddar, 6 tortillas (cut in squares), cream of chicken soup, Ro-Tel tomatoes. Bake at 350 for 45 minutes.
Cook chicken and debone. Save 1/2 can ... of soup and cover with cheese, repeat. Use a 3 quart casserole dish. Bake at 350 degrees for 1 hour.
59. RANCH CASSEROLE
Mix all ingredients and pour into 3 quart casserole. Bake at 350 degrees until bubbly all through.
Steam chicken until done. Cut chicken into ... top with remaining cheese. Bake, uncovered in a 325 degree oven for 45 to 60 minutes. 6 servings.
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