Mexican Casserole

The Record’s “Recipe of the Week”:
Mexican Casserole by Julie Johnson

1 pkg. corn chips
1 lb. hamburger
1 can Fiesta Nacho Cheese soup
15 oz. can refried beans
1 can diced tomatoes with green chilies
2 cups shredded cheddar cheese, divided

Crush the chips in the bottom of a greast 13x9 baking dish.

Brown the hamburger and drain.

Combine the hamburger, soup, beans, diced tomatoes, and one cup of the cheese. Pour into the greased baking dish. Top with the remaining one cup of cheese and the crushed corn chips.

Bake at 350° for 30 minutes.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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