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Ingredientes
- 2 lb , grnd beef
- 1 lrg onion, minced
- 2 Tbsp. Gebhardt chili pwdr
- 3 tsp Bolner's grnd cumin
- 1 tsp salt
- 1 x (15-oz) can ranch-style beans
- 6 x corn tortillas
- 1 1/2 c. (6 ounces) shredded Monterey Jack cheese
- 1 1/2 c. (6 ounces) shredded Cheddar cheese
- 1 x (10-oz can) Rotel diced tomatoes and green chiles
- 1 x (10 3/4 oz) can cream of mushroom soup, undiluted
Direcciones
- Cook the grnd beef and onion in a large skillet till meat is brown and onion is tender, then throw away the pan drippings.
- Add in chili pwdr, cumin, and salt; stir well. Cook meat mix over low heat 10 min.
- Spoon meat mix into a 13- x 9- x 2-inch baking pan.
- Layer beans, tortillas, and cheese over meat mix.
- Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
- Spread soup over top of casserole. Cover baking pan; chill overnight.
- Bake, uncovered, at 350 for 1 hour. Let sit for 10 min before serving.
- Yield 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 494 | |
| Calories from Fat 318 | 64% |
| Total Fat 35.5g | 44% |
| Saturated Fat 16.86g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 853mg | 36% |
| Potassium 392mg | 11% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.61g | 1% |
| Protein 31.8g | 51% |
