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MEXICAN CASSEROLE

MEXICAN CASSEROLE

1 pound lean ground beef, browned
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup enchilada sauce, mild ( I will probably use Rotel tomatoes and omit the green chile peppers )
1 cup milk
1 can (4 ounces) chopped green chile peppers
1 bag (medium, not snack size) Doritos, crushed (reserve 1/4 for topping)
Salt and pepper to taste
Shredded Mexican blend cheese or Monterey Jack or cheddar

Mix together browned ground beef, soups, enchilada sauce, milk, chile peppers and about 3/4 of the crushed Doritos. Top with remaining crushed Doritos and shredded cheese. Bake at 350 degrees for 25 to 30 minutes, until hot and cheese is melted. Makes 6 servings.

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Comments on: "MEXICAN CASSEROLE" (3)

  1. Sounds great! I’ve never done this with enchilada sauce… I’ll have to check it out. The Doritos are a nice touch. My aunt makes it that way.

    http://whitekitchen.wordpress.com/2008/04/01/moms-mexican-casserole/

  2. […] Mexican Casserole […]

  3. […] Mexican Casserole […]

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