1 to 2 lbvery lean ground beef, browned
2 to 3 Tbspolive oil, light
1 lg. can(s)diced green chilies
1 largeonion, diced fine
1 lg. can(s)enchilada sauce, mild or medium
1 lg. can(s)pinto beans, cooked
1 can(s)cream of mushroom soup
1 can(s)cream of chicken soup
1 lg. pkgmexican fiesta mix, grated cheese
1/2 med. pkgtortilla chips, crumbled into small pieces
1 1/2 Tbspblack pepper
·salt to taste (if desired)
How to Make TEX-MEX CASSEROLE
- PREHEAT: Oven to 350 degrees F.
PREPARE: Large casserole dish by spraying lightly with nonstick cooking spray, (Pam).
IN: Large skillet, brown ground-beef and black pepper.
ADD: 1/2 to 3/4 of chopped onion and green chilies, and olive oil (for flavor) to beef while it is browning. Set aside.
IN: Lg. sauce pan, warm enchilata sauce, soups and pinto beans.
BEGIN: Layering casserole dish with sauce mixture, then beef mixture, cheese, tortilla chips, sauce mixture, beef mixture, cheese, tortilla chips, etc.
until all mixtures are used except cheese and remaining onions.
TOP: Casserole with cheese and onions.
BAKE: Covered loosely with aluminum foil for about 30-45 minutes.
SERVE: Hot with tossed lettuce and tomato salad and tortilla chips.
MAKES A DELICIOUS MEAL!
- ***Have some "Margarita Cake" for dessert! ... (If you have room for it...)