Top of Page 50 Ingredients: 1 to 2 lbs. ground beef 1 can Ranch Style Beans 1 can Ro-tel 1 can Cream of chicken soup Large Velveeta cheese block 12 Corn tortillas Seasonings to your taste (1 Tbsp. Chili Powder, Salt, Pepper, garlic salt, etc) Foil Preparation: Preheat oven to 350 degrees. Brown the meat in a medium or large skillet, add seasonings. Drain grease. While this is browning: Mix the Ro-tel and the C of C soup together in a medium bowl. Lay 6 tortillas in the bottom of a metal pan. After meat is brown, strain if needed and pour over tortillas. Stir the beans in the can and pour over meat. It will not cover completely. Just smooth them out. Cut a large bar of Velveeta in slices about ¼ inch thick or thicker to your taste. Lay slices over the beans. You should end up with about 12 slices. Put the rest of the 6 tortillas on top of this. Pour the soup & ro-tel over the tortillas & push the edges down with a knife. Stick 3 or 4 toothpicks across the top to keep the foil off. Using a fairly long sheet of foil, make it like a “roof” & tighten around all of the edges. Bake for 1 hour. Tips: From experience I have learned to always use a metal pan, not glass. Always use Cream of Chicken soup. Never try to substitute Cream of mushroom or any other. It just doesn’t work. You can put this together & put it in the fridge and cook later. My family likes it better leftover than fresh from the oven. You can make it with chicken. Use 2-3 lbs. of your choice of chicken pieces & boil them. Debone and remove skin. Chop or pull into bite sized pieces & use instead of ground meat. Everything else is the same.
Posted on: Tue, 26 Nov 2013 01:32:41 +0000
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