Mexican Casserole

• 1 1/2 to 2 lb. ground chuck
• 1 chopped bell pepper
• 1 chopped onion
• 1 can chili with beans
• 1 can diced Ro-Tel
• 8 to 10 flour tortillas
• 1 can nacho cheese soup
• 1 can cream of mushroom soup or your choice cream soup
• 1 small (5.33 oz.) can evaporated milk
• 1 chunk grated Mozzarella cheese

1. Saute ground chuck, bell pepper and onion.
2. Add chili with beans and diced Ro-Tel.
3. Blend in separate saucepan and heat thoroughly, the nacho cheese soup, cream of mushroom soup (or choice) and evaporated milk.
4. Layer in 2 layers in large oblong (9 x 13-inch) or larger pan:
5. tortillas, meat mixture, soup mixture and grated cheese.
6. Repeat layers.
7. Heat for about 20 minutes at 350u0b0.

ground chuck, bell pepper, onion, chili with beans, rotel, flour tortillas, nacho cheese soup, cream of mushroom soup, milk, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975351 (may not work)