Monday, July 10, 2017
MEXICAN CASSEROLE 2 lbs ground beef 2 packs of your favorite taco seasoning 1 large onion diced 2 cups water 2 cans beans (of choice – pinto, black, kidney) 1/3 block of Velveeta cheese and 8 strips – I used Queso Fresco 1 can of Rotel (tomato’s with chilis) 1 cup of frozen niblet corn Salt & Pepper to taste 1 bag of Tortilla chips (of choice) 8 oz of shredded cheese (of choice) Brown onions til tender Brown ground beef with the onions til cooked through. Drain ALL grease. Add water and taco seasoning Cook til most water is gone. Add drained beans, Rotel and corn Cook til slightly thickened. Add 1/3 cup velveeta (cut in strips) Cook til thick Pour half a bag of the chips into a 9×13 casserole dish. Pour half of the meat mixture over top. Sprinkle with 1/3 of the shredded cheese and 1/3 of remaining Velveeta. Lay the other half of the chips on top. Pour remaining meat mixture and remaining shredded cheese and remaining Velveeta cheese sliced in strips over top. Cook in 350 degree oven for 30 minutes. Let cool slightly and serve.