Wednesday, February 24, 2010

Tex-Mex Casserole

This is a great potluck dish.  It makes a nice amount and goes fast.  It is always a favorite when I serve it.  Sometimes I add in a can of pinto beans or refried beans into the hamburger mixture. You can use either plain tortilla chips or if you prefer you could use nacho, taco or ranch flavor.  They all work equally well.

Tex-Mex Casserole

2 pounds ground beef
1 onion, chopped
1 t. garlic powder
1 10-3/4 oz. can cream of chicken soup
1 10-3/4 oz. can cream or mushroom soup
16 oz. enchilada sauce (hot or mild)
3/4 c. milk
10 oz. bag tortilla chips
8 oz. pkg. shredded cheddar cheese

In skillet, brown beef with onion and garlic powder; drain. Stir in the soups, enchilada sauce and milk. Crush chips and place in bottom of sprayed 13 x 9 inch baking dish.  Spread beef mixture over chips and top with cheese.  Bake in 350 oven for 45 minutes.  Remove from oven and let stand 5-10 minutes before serving.

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