Mexican Casserole
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 casserole
ingredients
- 453.59 g hamburger meat
- 907.18 g can cream of mushroom soup
- 1 yellow onion
- 10 inch package flour tortillas
- 2 (566.99 g) can rotel
- 2 (453.59 g) package of shredded Mexican blend cheese
directions
- Brown hamburger and onion in a LARGE skillet.
- Crain grease.
- Add soup, Rotel and half of cheese.
- Cook until bubbly.
- Spray 8x11 casserole pan on entire bottom and sides.
- Line bottom of pan with tortilla shells until bottom of pan is covered.
- Pour mixture into pan.
- Cover with tortillas, then top with the rest of the cheese.
- Bake in oven at 350°F until cheese is good and melted.
- You can make this dish as hot as you like with hot Rotel, or hot cheese, or if your mouth can handle it, both.
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Reviews
-
Easy and delicious! I made a few changes -- one 10 3/4 can of soup (instead of the 32 oz) and just one can tomatoes (used petite diced). Additionally, I added a 4 oz. can of green chopped chilies and about 8 oz sour cream. I only used about 5 flour tortillas (instead of the whole package). DH says to make again!