Jayne Gautreau

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Easy, cheesy Mexican casserole | Moms

About three months after my husband and I were married, we moved to a small town in Northern California. My husband had accepted the position as a church youth pastor.

Since we were newlyweds, the women in the church wanted to bless us by throwing a housewarming shower. Along with a gift, each was to bring a recipe to share with the new bride.

It was a very special party. One of the guests made a homemade recipe holder. That’s where I keep all those wonderful recipes. Some of the recipes have become regulars in our home at mealtimes.

Our favorite recipe is a Mexican casserole. It is simple to make and is definitely a crowd-pleaser. I have taken it to potlucks and parties and shared it with friends after new babies are born. It has been complimented many times, and I am always asked for the recipe. You can also split it up into two smaller casserole dishes and freeze one.

I hope you enjoy this tasty casserole. I think it might become a favorite one for you to share, too.

Mexican Casserole

1 pound hamburger

1 bag of corn chips, crushed, or strips of corn tortillas

1 can chili

1 can of stewed tomatoes

Shredded cheese

1 packet of taco seasoning mix

1 can cream of chicken soup

Milk to add to the soup

Cook hamburger, draining the oil. Mix the chili, tomatoes and taco seasoning and add to pan with hamburger. Simmer for 10 minutes. Add cream of chicken soup, mixing in milk until it is creamy.

Layer your 9-inch-by-9-inch casserole dish with the crushed chips, meat mixture, soup and shredded cheese. Repeat until all your ingredients are gone. Bake at 350 degrees for 20 to 30 minutes.

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The News-Review Updated Apr 15, 2014 08:57AM Published Apr 2, 2014 02:14PM Copyright 2014 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.