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Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground chuck and diced onion in a Dutch oven, stirring until meat crumbles and is no longer pink. Drain meat mixture, and return to Dutch oven.

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  • Stir in chicken soup, diced tomato and green chiles, and beans.

  • Layer half of the tortillas evenly into 2 lightly greased 13- x 9-inch baking dishes. Top each with one-fourth of meat mixture and one-fourth of cheese cubes. Repeat layers with remaining tortillas, meat mixture, and cheese.

  • Bake at 350° for 30 minutes or until cheese is melted.

  • * Pinto beans may be substituted for ranch beans.

  • Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

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