Mexican Hash Casserole
Ready In: 45 mins
Serves: 6-8
Ingredients
- 1 1⁄2 lbs ground round (or venison)
- 1 small onion, chopped
- 1 (15 1/2ounce) can Mexican chili beans
- 1 (14 ounce) can Rotel Tomatoes (or Mexican style tomatoes)
- 1 (11 ounce) bag of white corn tortilla chips
- 8 ounces of shredded cheddar cheese or 8 ounces colby-monterey jack cheese
- 1 (20 ounce) can enchilada sauce
- 1 (16 ounce) container light sour cream
Directions
- Crumble ground round into a large skillet, add chopped onion and cook until meat is brown.
- Drain well.
- Pre heat oven to 350°F.
- In a 13x9 baking dish combine browned meat/onion mixture,chili beans,tomatoes,1/2 of the tortilla chips(crushed),2/3 of the can of enchilada sauce and 4 oz of the cheese.
- Stir just until blended.
- Top with remaining enchilada sauce and cheese.
- Bake at 350F until heated through and cheese is meldted.
- Top individual servings with sour cream(if desired).
- Serve remaining tortilla chips on the side.
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