Fiesta de Mexico Casserole
1/2 bag corn tortilla chips, crushed
1 pound lean ground beef
1 can ranch style beans, undrained (or use chili beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped
Preheat oven to 350° F. Brown ground beef and onion
in a skillet. Drain fat. In a separate bowl, combine
soups and chili powder, blend well. In an oven-proof
Dutch oven, make layers in the following order;
Crushed chips, corn, beef with onion, tomatoes, beans,
and soup mixture. Bake covered, in oven for 45
minutes. Remove and top with cheese. Place back in
oven without lid, and bake for 5 additional minutes,
or until cheese is completely melted. Serve topped
with sour cream and taco sauce, if desired. Can also
be served with rice.
Note: This can also be made in a crock pot. Spray
crock with non-stick spray. Make layers as above. Cook
on HIGH for 3 hours. Top with cheese for the last 15
minutes. You can also substitute Cream of Mushroom for
one of the cans of soup above.
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