MEXICAN CASSEROLE 
3 lbs. ground chuck (I use ground lean meat)
2 onions, chopped
2 cans Ranch Style beans
2 cans Rotel tomatoes (or Ortega tomatoes and chilies)
2 cans cream of chicken soup
1 lg. pkg. soft tortillas (I use corn tortillas)
2 lbs. sharp Old English cheese
Lowery's salt
Pepper
Garlic powder
Paprika

Brown meat and onions and pour off any excess grease. Add beans, tomatoes and soup. Layer in a large casserole dish the soft tortillas, then meat mixture, then grated cheese. Do another 3 layers, ending with a lot of cheese. Sprinkle with paprika. Bake in 350 degree oven until bubbly, about 35 minutes. Feeds approximately 20 people.

 

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