~ MEXICAN CASSEROLE ~
1 PKG. FROZEN CORN TORTILLAS TORN IN PIECES.
1 POUND HAMBURGER
1 PKG DRY TACO SEASONING
1 CUP EACH:
CREAM OF MUSHROOM SOUP
CREAM OF CHICKEN SOUP
1 CUP WATER
1 TSP CHILI POWDER
DICED ONIONS
BROWN HAMBURGER, ADD TACO SEASONING, ONIONS, SOUPS & WATER. SIMMER AND MIX WELL. THE LAYER STRIPS OF TORTILLA & MEAT INTO BUTTERED CASSEROLE DISH. BAKE AT 350 FOR 40 MINUTES. 15 MINUTES BEFORE DONE, TOP WITH GRATED CHEESE, BAKE UNTIL MELTED.
No comments:
Post a Comment