| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
2-tnt, Beef, Casseroles, Texas |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground beef |
|
|
Salt and pepper; to taste |
|
|
Garlic powder; to taste |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Rotel tomatoes with green chilies (10 oz) |
| 15 |
|
Corn tortillas; cut in small pieces |
|
|
Longhorn or Cheddar cheese; grated |
INSTRUCTIONS
Place meat in large skillet. Season with salt, pepper and garlic powder.
Add onion and cook until meat is browned. Add soups, tomatoes and
trotillas; mix well. Place in a 4-quart casserole; cover with cheese. Bake
1 hour at 350 degrees, uncover last 30 minutes. Submitted by Billy Mengers
NOTES : Every Texas cookbook has a recipe for King Ranch Chicken or King
Ranch Casserole (made with chicken). All of these cookbooks say that the
King Ranch dissavows any knowledge of this recipe and no one knows where it
comes from. This casserole is made with beef instead of chicken (much
more likely at the King Ranch). The introduction to the recipe claims an
association to the King Ranch. Maybe it's true; maybe it's not. Billy
Mengers writes: "When I was about four years old, I attended one of the
famous Santa Gertrudis sales on the King Ranch at the Big House with my
dad, Wilbur Mengers. I tasted this dish there for the first time, and it
has been one of my favorites ever since. Nowadays, I prepare it for my own
family. "
Recipe by: Potluck on the Pedernales, Second Helping, p. 214
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
<lbparris@earthlink.net> on Oct 31, 1997
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