| You can spice up this recipe a little more by adding | | | | strips in the bottom of the prepared baking dish. |
| taco seasoning to the ground beef before you cook | | | | Layer in the following order: 1/2 of the soup mixture, |
| it. | | | | 1/2 of the chicken, 1/2 of the shredded cheese. |
| 1 pound lean ground beef | | | | Repeat layers until you use up all of the ingredients. |
| 2 cups salsa | | | | End with a layer of shredded cheese. |
| 1 (16 oz.) can chile beans, drained | | | | Bake for 45 minutes, covered, then remove the |
| 3 cups tortilla chips, crushed | | | | cover and bake for an additional 15 minutes. |
| 2 cups sour cream | | | | Chicken Cornbread Bake |
| 1 (2 oz.) can sliced black olives, drained | | | | Two great flavor sensations come together in this |
| 1/2 cup green onion, chopped | | | | casserole - chicken and cornbread. |
| 1/2 cup fresh tomato, chopped | | | | 1/2 cup margarine |
| 2 cups shredded Cheddar cheese | | | | 1 onion, finely chopped |
| Directions | | | | 1 clove garlic, minced |
| Preheat oven to 350 degrees. Prepare a 9x13-inch | | | | 1 (15.25 oz.) can whole kernel corn, drained |
| baking dish with nonstick cooking spray. | | | | 1 (15 oz.) can cream style corn |
| In a large skillet, cook the ground beef over medium | | | | 1 can cream of chicken soup |
| high heat until brown. Stir in the salsa, reduce heat | | | | 1/4 teaspoon salt |
| and simmer for 20 minutes, or until all the liquid is | | | | 2 eggs |
| absorbed. Stir in the beans and heat thoroughly. | | | | 1 (8.5 oz.) pkg. corn bread mix |
| Spread the crushed tortilla chips into the bottom of | | | | 2-1/3 cups cooked chicken breast, chopped |
| the baking dish. Spoon the beef mixture over the | | | | 2 tablespoons canned green chili peppers, chopped |
| chips. Spread the sour cream on top of the beef | | | | 1 (4 oz.) jar chopped mushrooms, drained |
| mixture. Sprinkle on the olives, green onion and | | | | 1/2 cup light sour cream |
| tomato. Top with the cheddar cheese. | | | | 1/4 teaspoon salt |
| Bake for 30 minutes or until hot and bubbly. | | | | 1/4 teaspoon ground black pepper |
| Quick and Creamy Mexican Casserole | | | | 1 (8 oz.) pkg. Monterey Jack cheese, shredded |
| This creamy casserole features two kinds of soup, | | | | Directions |
| chili peppers, salsa and sour cream. | | | | Preheat oven to 375 degrees. Grease a 9x13-inch |
| 1 (10.75 oz.) can condensed cream of mushroom | | | | baking dish. |
| soup | | | | Melt the margarine in a small skillet over medium high |
| 1 (10.75 oz.) can condensed cream of chicken soup | | | | heat. Saute the onion and garlic until tender for 4 to |
| 1 (4 oz.) can chopped green chile peppers, drained | | | | 6 minutes; set aside. |
| 1-1/2 cups prepared salsa | | | | In a large bowl, combine the corn, cream style corn, |
| 1/4 cup milk | | | | chicken soup, salt and the eggs. |
| 2/3 cup sour cream | | | | Beat in the muffin mix. Fold in the cooked onion |
| 8 (6-inch) flour tortillas | | | | mixture. Pour into the prepared baking dish. |
| 6 boneless chicken breast halves, cooked and cubed | | | | In another large bowl, combine the chicken, green |
| 2 cups shredded Cheddar cheese | | | | chilies, mushrooms, sour cream, salt and pepper. |
| Directions | | | | Spoon chicken mixture over the corn mixture to |
| Preheat oven to 350 degrees. Lightly grease a | | | | within 1-inch from the edge. Sprinkle the top with |
| 9x13-inch baking dish. | | | | cheese. |
| In a medium bowl, combine the mushroom soup, | | | | Bake for 35 to 40 minutes or until the edges are |
| chicken soup, chile peppers, salsa, milk and sour | | | | golden brown. |
| cream; mix until well blended. Place a layer of tortilla | | | | |