Recipe of the Week – Mexican Casserole

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Soup

 

This is what we’re having for dinner in the Rogers’ household. Its easy, tasty, and warm. Its a great comfort food for a COLD, dreary day like today! To me, it also brings back great memories of my church small group from college. My small group leader’s wife would often make this for us to feast on.

 Mexican Casserole ~ Dena Palermo

1 -1 1/2 lbs. ground meat
garlic salt & pepper
1 (15-oz) can Ranch Style beans
1 can Rotel tomatoes
1 can cream of chicken soup
Corn tortillas
Shredded cheese

Brown meat, add seasonings. Drain. Add beans, tomatoes and soup; heat to boiling. Tear tortillas into quarters. Layer in 13 x 9 casserole dish beginning with tortillas, then meat, then cheese. Sprinkle top with extra cheese. Cook at 350 for about 30 minutes or until bubbly.

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About Rachel

Most importantly, I am saved by grace through faith in the Lord Jesus Christ. He is more than enough to satisfy my heart. In His abundant goodness, I am also delighted to be a wife and mama. I work at home and enjoy spending most of my time caring for my husband, 2 sons and new daughter. I also try to squeeze in some creativity, coffee, chocolate, and good books.

3 responses »

  1. Rachel!!! I am so glad you have this on your blog. I’m making it tonight… again… and I somehow LOST my recipe card!! Eeek, so glad… Anyways, love you dear.

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