MEXICAN CASSOROLE |
Name: |
ERICA FRITZ |
Base: |
FT. RUCKER |
Recipe: |
1 BAG OF DORITOES
1 LB GROUND MEAT
1 PACK OF CHEESE SLICES OR 2 BAGS OF SHREDDED
1 CAN ROTEL TOMATOES
1 CAN CREAM OF MUSHROOM SOUP
1 CAN OF CREAM OF CHICKEN SOUP
COOK AND DRAIN GROUND MEAT, ADD ROTEL TOMATOES, CREAM OF CHICKEN AND MUSHROOM SOUP. COOK UNTIL IT BLENDS WELL. IN A 9 X 13 PAN POUR YOUR BAG OF DORITOES, THEN POUR OR SPOOM YOUR PAN OF MEAT, NEXT LAY YOUR CHEESE ON TOP. PUT IN OVEN AT 350 UNTIL THE CHEESE MELTS.
SERVE AND ENJOY!!!
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