Crock Pot Mexican Casserole
1 bag white corn tortilla chips (12 - 15 oz bag)
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped
Spray crock pot with non-stick spray and cover the
bottom with slightly crushed chips. Combine soups,
rotel, chili powder, and onion in a separated bowl and
blend well with a whisk. Brown ground beef in a
skillet and add ranch style beans to it and mix
together. (Do not drain the beans). Layer half of the
beef mixture over the chips, then half of the soup
mixture over the beef, ending with half the cheese
over the beef. Repeat these layers once more beginning
with chips and ending with cheese. Cook on high for
three hours.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?
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