Mexican Casserole

• 3 Tbsp. butter, melted
• 3 c. Corn Chex cereal
• 1 lb. ground beef
• 2 Tbsp. finely chopped onion
• 1 tsp. chili powder
• 3/4 tsp. seasoned salt
• 1/4 tsp. garlic powder
• dash of pepper
• 1 (8 oz.) can tomato sauce
• 1 (4 oz.) can taco sauce
• 1 (17 oz.) can whole kernel corn, drained
• 12 slices cheese

1. Combine melted
2. butter and Corn Chex; toss to coat well. Put 2 cups into 1 1/2 quart shallow baking dish.
3. Crush remaining Corn Chex;
4. set
5. aside.
6. In
7. skillet
8. brown meat and onion; drain.
9. Add seasonings,
10. mix
11. in sauces.
12. Layer half the corn, meat mixture and
13. cheese over Corn Chex in baking dish.
14. Repeat with remaining corn,
15. meat and cheese.
16. Sprinkle reserved Corn Chex crumbs over top.
17. Bake
18. at
19. 325u0b0 for 30 to 35 minutes, or until edges are bubbly.

butter, cereal, ground beef, onion, chili powder, salt, garlic powder, pepper, tomato sauce, taco sauce, whole kernel corn, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=647050 (may not work)