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Cinco de Mayo Mexican Casserole
Ingredients
1 lb. ground beef
¼ tsp salt and pepper
¼ tsp chili powder
1 can mushroom soup
1 can water
1 can Rotel
1 bag taco or nacho cheese chips
1 lb. grated cheddar cheese
1 can sliced black olives
1 medium fresh tomato, diced
Preparation
Brown beef and onions, add seasonings to taste. Heat soup, Rotel, and water in saucepan. In a large casserole, alternate ingredients beginning with half of chips, beef, olives, soup mixture, and cheese, then repeat. Bake at 375° F for 30 minutes. Last five minutes of baking, add fresh tomato and a few black olives. Serve with sour cream, guacamole or salsa.
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