Mexican Casserole

Name: Mexican Casserole
Ingredients: 1 1/2 to 2 lb. ground chuck; 1 chopped bell pepper; 1 chopped onion; 1 can chili with beans; 1 can diced Ro-Tel; 8 to 10 flour tortillas; 1 can nacho cheese soup; 1 can cream of mushroom soup or your choice cream soup; 1 small (5.33 oz.) can evaporated milk; 1 chunk grated Mozzarella cheese

10 ingredients

7 steps

Ingredients

1 1/2 to 2 lb. ground chuck
1 chopped bell pepper
1 chopped onion
1 can chili with beans
1 can diced Ro-Tel
8 to 10 flour tortillas
1 can nacho cheese soup
1 can cream of mushroom soup or your choice cream soup
1 small (5.33 oz.) can evaporated milk
1 chunk grated Mozzarella cheese

Directions

1

Saute ground chuck, bell pepper and onion.
2

Add chili with beans and diced Ro-Tel.
3

Blend in separate saucepan and heat thoroughly, the nacho cheese soup, cream of mushroom soup (or choice) and evaporated milk.
4

Layer in 2 layers in large oblong (9 x 13-inch) or larger pan:
5

tortillas, meat mixture, soup mixture and grated cheese.
6

Repeat layers.
7

Heat for about 20 minutes at 350°.

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