Cheesy Mexican Casserole

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1 cn (10-oz) tomatoes with green
1 cn (4-oz) chopped green chiles;
1 cn (16-oz) tomatoes; undrained
1 ct (8-oz) commercial sour
2 md Onions; chopped
1 Dozen corn tortillas
1 1/2 lb Ground beef
1 Garlic; minced
4 c Cheddar cheese; shredded
Vegetable oil
1/2 ts Salt

Original recipe makes 6 Servings



Combine beef, onion, and garlic in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off drippings. Add tomatoes and salt; reduce heat and simmer, uncovered, 25-30 minutes. Stir in chiles. Fry tortillas, one at a time, in 1/4 inch of hot oil; cook about 5 seconds on each side or just until softened. Drain tortillas well on paper towels. Cut each tortilla into quarters, and then set aside. Layer half each of the tortillas, meat mixture, and cheese in a 13x9x2-inch baking dish; repeat layers. Bake at 350 degrees for 10-15 minutes or until cheese melts. Serve with sour cream, if desired. Yields 6 servings. MRS. KARL KOENIG, DALLAS, TX From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

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Calories Per Serving: 970 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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