mexican border casserole
This Mexican casserole is a little different, with mushrooms and olives. My mother in law usually made this on Christmas Eve with homemade tamales, rice, charro beans (my father in laws wonderful beans). Hungry yet?
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yield
6 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For mexican border casserole
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1 canmushrooms 6 oz.
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1 lbground beef
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1/2 tspgarlic powder
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2 mdonions chopped
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1 canpimiento chopped (very small jar) or omit
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2 cantomato sauce 8 oz.
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1 Tbspchili powder
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1dash of hot pepper sauce (tabasco etc)
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1 Tbspflour
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1 mdgreen bell pepper chopped
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1 cpimiento stuffed olives (broken ok)
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salt and pepper to taste
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2 ccheddar cheese grated
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2 ctortilla chips lightly crushed
How To Make mexican border casserole
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1Drain mushroom liquid in cup, add water if necessary to make 1/4 cup liquid.
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2Brown ground beef with garlic powder in skillet. Then ad mushrooms, liquid and next five ingredients. Heat well.
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3Blend flour with 2 tbsp. cold water and stir into skillet mixture. Add green pepper, olives, salt and pepper.
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4In a 13x9 dish alternate layers of meat mixture, cheese and chips. Ending with chips. Bake in 300 degree oven about 1 1/2 hours. I found 1 hour was enough in my oven.
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