MEXICAN CASSEROLE 
1 1/2 lbs. ground meat
1 can Rotel tomatoes
1 env. Lipton onion soup
1 can cream of mushroom soup
1 can pinto beans
1 pkg. tortillas
Grated cheese

Brown ground meat. Drain off fat. Add 1 envelope of Lipton onion soup. Add the beans, Rotel tomatoes and the soup. Cut the tortillas in quarters.

In casserole dish, layer the tortillas then meat mixture and grated cheese, until all are used up. Put cheese on top. Bake at 350 degrees for 30 minutes. Good meal for a cold winter day.

 

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