MOM’S MEXICAN CASSEROLE

from Tracy Lawrence and his mom, JoAnn

Recipe

Ingredients:	2 ½ lb ground chuck 1 can cream of chicken soup 1 can Ranch Style Beans 1 can Rotel tomatoes (the Lawrence family likes to use Extra Hot) Cheese singles Package of small flour tortillas Package of tortilla chips for dipping (JoAnn likes Doritos)

Directions:	Preheat oven to 350 degrees. 1. Cook meat in skillet until brown, stirring constantly and breaking clumps up with the back of a large spoon. Drain any fat. 2. Add next 3 ingredients. Mix well. 3. Line the casserole dish with tortillas. Pour meat mixture into dish. Put cheese on top and heat in a 350 degree oven until cheese melts. Serve with tortilla chips.

Ingredients:

2 ½ lb ground chuck
1 can cream of chicken soup
1 can Ranch Style Beans
1 can Rotel tomatoes (the Lawrence family likes to use Extra Hot)
Cheese singles
Package of small flour tortillas
Package of tortilla chips for dipping (JoAnn likes Doritos)

Directions:

Preheat oven to 350 degrees.

1. Cook meat in skillet until brown, stirring constantly and breaking clumps up with the back of a large spoon. Drain any fat.

2. Add next 3 ingredients. Mix well.

3. Line the casserole dish with tortillas. Pour meat mixture into dish. Put cheese on top and heat in a 350 degree oven until cheese melts. Serve with tortilla chips.