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Mexican Casserole

Kraft Memeber Recipe
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Makes: 2 casserole dishes Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 2 lb. ground beef
  • 1/2 small onion, chopped
  • 1 package taco seasoning mix
  • 1 small can chopped green chilies, drained
  • 2 cans mild red enchilada sauce
  • 1/2 cup canned yellow whole kernel corn, drained
  • 1 small can chopped black olives
  • 1 tub (16 oz.) sour cream
  • 1 tub (16 oz.) small curd cottage cheese
  • 2.5 to 3 lb. tortilla chips
  • 1 bag (16 oz.) shredded Colby and Monterey Jack Cheese
  • 1 bag (16 oz.) shredded mozzarella and cheddar cheese
make it
Brown ground beef and onion; drain. Drain juices from corn and green chiles. Add taco seasoning, green chilies, enchilada sauce, and corn. Simmer while completing the next step. In large mixing bowl mix black olives, sour cream and cottage cheese.

In 2 large lightly greased casserole dishes, crumble tortilla chips and layer them in bottom of dish until covered well. Generously scoop meat mixture over tortilla chips in casserole dish evenly. Layer with sour cream and cottage cheese mixture. Smooth evenly across. Repeat a layer of crumbled tortilla chips. Sprinkle Monterey Jack and Colby Cheese on top. Then lightly spread more meat mixture over cheese.

Bake in oven at 350°F* covered for 25 minutes. Top with Mozzarella and Cheddar cheese. Bake an additional 10 minutes uncovered. Let cool 10-15 minutes before serving. Great with remaining whole tortilla chips.
Wonderful for family get-togethers.

*It may be necessary to put casserole dish on cookie sheet while baking. If the dish is not deep enough juices may overflow.
Average Rating  (3)
Rated  by a cook on 9/17/2006 excellent!
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