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Mexican Casserole

Source of Recipe


Georgie Bryant



List of Ingredients



• 4 lb ground chuck
  
• 2 large onions (diced)
  
• 3 cans cream of chicken soup
  
• 3 cans rotel
  
• 2 cans pinto beans
  
• 1 package corn tortillas (16 oz)
  
• 1 lb velveeta (cubed)
  






Instructions



1. Preheat oven to 350 degrees.
   
   
   
2. Cook ground chuck and onion in dutch oven, stirring until meat crumbles and is no longer pink.
   
   
   
3. Drain meat mixture and return to dutch oven.
   
   
   
4. Stir in soup, rotel and beans.
   
   
   
5. Layer half of tortillas evenly in lightly TWO greased 13x9 baking dish.
   
   
   
6. Top each with 1/4 of meat mixture and 1/4 of cheese cubes.
   
   
   
7. Repeat layers with remaining tortillas, meat mixture and cheese.
   
   
   






Final Comments


Makes TWO 13x9 dishes. Can be frozen up to one month. Thaw in frig overnight adn bake as directed.