Mexican Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 lb lean ground beef
- 1 small onion, chopped (optional)
- 1 garlic clove, minced
- 2 (12 ounce) cans rotel
- 1 (10 1/2 ounce) can condensed golden mushroom soup (Campbells)
- 1 (12 ounce) can enchilada sauce
- 12 ounces of shredded cheese (more depending on taste.)
- tortilla chips (corn or flour)
- 1 lb Velveeta cheese
directions
- Preheat oven to 350
- Brown Hamburger, onion and garlic and drain.
- Return to pan.
- Add 1 can Rotel, the soup and the enchilada sauce and allow to simmer until the consistency reaches your preference.
- Crush chips in the bottom of casserole dish and add the meat. Crush more chips over the top and cover with cheese.
- Place in oven.
- Cube velvetta and add the remaining can of rotel into a microwave safe bowl. Heat in teh microwave and Stir occasionally until creamy.
- Remove casserole when cheese on top is bubbly and top with velvetta and rotel and serve.
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Reviews
RECIPE SUBMITTED BY
I am a 25 year old married mother of 2 little boys. Dinner at my house is as hectic as it can get on some days, and on others it seems to glide by with no major accidents or problems. I love to cook, but sometimes, I dont have the time for a 2 hour meal. My kids are usually starving when we get home, so I usually cook something up thats fast and leave the experimenting for the weekend.