Mexican Casserole

March 19, 2013

127

This is a great casserole for a family dinner. It's not spicy, yet it's full of flavor. It can also be put together very quickly, so it's great for a weeknight dinner.

1 lb. Ground Beef
1 Onion, chopped
1 can (10.5 oz.) Cream of Mushroom Soup
1 can (10.5 oz.) Cream of Chicken Soup
1 can (12 oz.) Evaporated Milk
1 small can (4 oz.) Chopped Black Olives
1 small (4 oz.) Diced Green Chilies - Mild
1 bottle (8 oz.) Mild Taco Sauce (I use Ortega)
9 oz. Tortilla Chips, crushed
2 cups Mozzarella cheese, shredded

Fry ground beef with onion and drain. Combine with soups, evaporated milk, olives, chilies, and taco sauce in a pot. Bring to a boil over medium high heat and cook for 5 minutes. Remove from heat and mix in crushed tortilla chips. Transfer to a 9 x 13 pan and top with mozzarella cheese. Bake at 350º for 5-7 minutes or until cheese is melted. Notes: This casserole is great when served with extra tortilla chips and taco sauce. 9 oz. of tortilla chips is approximate, it doesn't have to be exact. You can also substitute Doritos for a different flavor.

Nutritions

Calories
591

Sodium
723mg
30% DV

Fat
34g
53% DV

Protein
30g
61% DV

Carbs
30g
10% DV

Fiber
4g
16% DV