| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Beef, Casseroles |
4 |
Servings |
INGREDIENTS
| 3 |
cn |
Rotel diced tomatoes |
| 1 |
cn |
(26 oz.) Ranch style beans |
| 1 1/2 |
lb |
Ground beef |
| 2 |
cn |
Cream of mushroom soup |
| 1 |
pk |
(16 oz.) corn tortillas |
| 1 |
pk |
(12 oz.) Cheddar cheese |
| 1 |
pk |
(12 oz.) Mozzarella cheese |
INSTRUCTIONS
In large foil pan (turkey size), tear up tortilla shells and spread in
bottom of pan. Season browned, drained ground beef with chili powder. Even
layer the ground beef, beans and 1 can of Rotel over the tortillas.
Next, spread both cheeses evenly over the beef, bean and Rotel mixture.
Pour the final 2 cans of Rotel over the cheeses and the cream of mushroom
soup over the top of that. Season top with additional chili powder. Cover
and let sit overnight in refrigerator (or at least 3 hours). Bake in oven
at 350 degrees for 90 minutes. Serves 8-12.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998
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