Priscilla's Mexican Casserole
by danielle mckinney
serves: 4
|
|
|
|
|
yummy to dip with tortilla chips |
Ingredients: |
|
1 lb |
|
ground beef |
|
1 can |
|
kidney beans |
|
1 can |
|
chicken & rice soup |
|
1 can |
|
mild enchilada sauce |
|
1 can |
|
hot enchilada sauce |
|
1 can |
|
cream of mushroom soup |
|
8 oz |
|
mild cheddar cheese |
|
12 |
|
large tortillas or crushed chips |
Directions: |
|
brown meat, drain.
mix meat and all cans together.
tear tortillas into bite-sized pieces. line greased casserole dish with them. then add layer of meat mixture and a layer of shredded cheese. repeat, ending with cheese.
bake at 350 degrees for 35 minutes or until bubbly.
|