| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Mexican, Casseroles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef; browned &drained |
| 2 |
pk |
Lawry's taco seasoning (follow directions on pkg.) |
| 1 |
lg |
Onion or |
| 2 |
bn |
Greenonions |
| 1 |
cn |
Pinto beans; drained |
| 1 |
cn |
Ro-tel tomatoes |
| 1 |
cn |
Cream of chicken soup |
| 10 |
|
Corn tortillas; (up to 12) |
| 1 |
lb |
Monterey jack cheese; grated |
| 4 |
oz |
Cheddar cheese; grated |
INSTRUCTIONS
In small bowl mix Cheddar cheese and a handful of Montery Jack cheese for
the top. Mix the rest of the Monterey Jack cheese and the onions in a bowl.
Mix beans and meat. Mix tomatoes and soup in a small bowl. Line a 13X9" pan
with tortillas. Layer the meat and cheese and onions then finish with corn
tortillas. Spread soup and tomatoes and top with cheeses. Cover with foil
and bake at 375 degrees for 45 minutes. Let stand about 5 minutes before
serving. busted by sooz
Posted to recipelu-digest Volume 01 Number 171 by James and Susan Kirkland
<kirkland@gj.net> on Oct 27, 1997
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