Wednesday, January 9, 2013

Mexican Casserole

I was 18 yrs old.
It was my first 'real' job.
I worked in an accounting office full of ladies.
Older ladies. Ladies who could cook.
We had a holiday potluck at work and one
of the ladies brought Mexican Casserole.
It was so delicious, and she was happy
to write the recipe down for me.
It was my first recipe from someone
other than my momma or grandma.
I was so excited to add it to my recipe box.

I have loved this recipe ever since.
I had to make a few changes to fit the tastes of my family.
It's so simple to make and smells so good baking in the oven.
Serve it up with some Refried Beans and Spanish Rice 
or by itself with a skillet of sweet cornbread!

Mexican Casserole

1 lb hamburger
1 onion, chopped
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 16oz can chili beans
or Ranch Style beans
1 1/2 cup shredded mexi-cheese
1 can cream of chicken soup
1/2 soup can water
1 10 oz can diced tomatoes with green chili's, 
do not drain
12 corn or flour tortillas

Add hamburger and onion to a large skillet.
Cook until burger is brown and onions are clear.
Add chili powder and garlic powder.
Stir until combined.

In a sauce pan, mix soup, water and diced tomatoes.
Cook until heated until a light boil. Remove from heat.

In a 9 x 13 baking dish, sprayed with non-stick spray,
layer in the following order:

*6 tortillas, spread around pan, ok to overlap
*Hamburger mixture
*chili beans
*6 tortillas
*soup mixture

Bake at 375* for 30 minutes or until edges of tortillas are lightly brown.
Remove from oven and cover with foil
Allow to set for 10 minutes before serving.

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