Beef, Casseroles, Mexican - Spanish

MEXICAN CASSEROLE

  • 4 pounds Ground beef
  • 1 medium Onions
  • 2 cans Chili Hot Beans, drained
  • 1 large can Tomato sauce
  • 1 can Enchilada Sauce
  • 1 can Cream of chicken soup
  • 1 can Cream of mushroom soup
  • 3/4 can Green chilies, chopped
  • 1 pound Shredded Cheddar Cheese
  • 1 large package Tortilla chips

    • Lightly crush chips and cover bottom of pan. Brown ground meat with onions. Drain meat and mix with all ingredients listed before cheese. Top casserole with the cheese. Cook at 350° for 40 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!