Mexican Casserole
2015-03-31 08:10:24
Serves 16
A handwritten recipe in Mom's handwriting. I can remember her making this a few times, and I remember that we liked it.
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Nutrition Facts
Serving Size
149g
Servings
16
Amount Per Serving
Calories 263
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 51mg
17%
Sodium 550mg
23%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
3%
Sugars 2g
Protein 16g
Vitamin A
5%
Vitamin C
5%
Calcium
14%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 pounds hamburger
- 1 medium onion
- 4 ounce can chopped green chili peppers
- 4 ounce taco sauce
- 8 ounces tomato sauce
- 2 15 ounce cans cream of mushroom soup
- ½ cup milk
- 12 corn taco shells (frozen kind)
- 2 cups grated cheddar cheese
Instructions
- Brown hamburger with chopped onion. Drain well.
- Add green chili peppers, taco sauce, tomato sauce.
- Mix together cream of mushroom soup and milk.
- Heat until warm, then add to meat mixture.
- Cut taco shells into 1 inch squares.
- Layer a buttered 11x14 pan with shells.
- Put layer of hamburger mix, then layer of cheddar cheese.
- Do this 2 times.
Notes
- Obviously you would bake it after that, but Mom left no further instructions. My best guess would be to bake for 30 minutes at 350°.
Bernell's Kitchen /