Mexi-Beef Casserole
From "Sandra Lee Semi-Homemade: The Complete Cookbook" - page 280
1.5 pounds lean ground beef
2 cans condensed tomato soup
1 bag (14 ounce) frozen corn with black beans I couldn't find frozen corn with black beans, so I just added a can of black beans
1 can diced tomatoes with chiles
1/2 cup frozen chopped onions I didn't use
1 packet fajita seasoning mix
2 cups shredded Mexican-cheese blend
some crushed tortilla chips
1. Preheat oven to 375ยบ
2. In a large skillet, brown beef over medium-high heat; drain.
3. Add all other ingredients and mix (soup, corn, black beans, tomatoes, onions, fajita seasoning)
4. Bring to boil; remove from heat. Put in casserole dish and top with cheese and crushed tortilla chips.
5. Bake in preheated oven for 15 minutes or until bubbling and golden brown.
SURVEY SAYS: Keeper! This was really good and super easy to make! Sour cream is really good with it. Sean and I had seconds, and Ethan had thirds! Good for when missonaries come over, too, since it made a lot.
