pronto mexican casserole

Name: Pronto Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Cuisine: Southwestern
Ingredients: 1 pound(s) ground buffalo; 1/2 medium onion, diced; 1 (15) ounce(s) can ranch style beans; 1 (10) ounce(s) can rotel tomatoes; 1 can(s) cream of mushroom soup; 1 can(s) chopped green chilies; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 8 to 10 - corn tortillas; 1 pound(s) cheddar cheese, grated

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Tex-Mex recipes are really popular in Texas, wonder why? This is a Tex-Mex Casserole using Ranch Style Beans. Another popular side dish in Texas. I changed the ground beef to ground buffalo, but you can use either

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yield serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For pronto mexican casserole

1 lb

ground buffalo
1/2 md

onion, diced
1 (15) oz

can ranch style beans
1 (10) oz

can rotel tomatoes
1 can

cream of mushroom soup
1 can

chopped green chilies
1 tsp

salt
1/4 tsp

pepper
8 to 10

corn tortillas
1 lb

cheddar cheese, grated

How To Make pronto mexican casserole

1
Preheat oven to 350 degrees. Spray an 8x8x2 inch baking dish with cooking spray, or lightly grease.

2
Brown the ground meat with onion until lightly browned. Drain excess fat.
3
Add beans, tomatoes, soup, chilies, salt and pepper. Simmer for 10 minutes, stirring occasionally.
4
Break soft corn tortillas into bite-sized pieces and line bottom of baking dish with 1/3 of the pieces.
5
Add 1/3 of the meat mixture. Top with 1/3 of the tortillas.
6
Add another 1/3 meat mixture, and top with the last 1/3 of the tortillas.
7
Add the last 1/3 of the meat mixture, and top with the cheese.
8
Bake for 30 minutes or until cheese is melted and meat is bubbly.
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