Mexican Casserole

• 2 lb. ground beef
• 1 large onion
• 1 bud garlic
• 1 can mild enchilada sauce
• 1/4 can water
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 can chopped Ro-Tel tomatoes with green chilies
• 1/2 lb. Velveeta cheese
• 1/2 can water
• Doritos nacho cheese
• 1/2 lb. shredded Cheddar cheese

1. Fry ground beef, onion and garlic and drain. Add enchilada sauce and 1/4 can water and simmer. Mix and melt in saucepan the soups, tomatoes, 1/2 pound Velveeta cheese and 1/2 can water. Melt slowly and stir often until cheese is melted. Line bottom of long Pyrex or Corning pan with Doritos nacho cheese. Put 1/2 of meat mixture over the Doritos, then 1/2 of soup mixture over that. Crumble some more of Doritos, then other 1/2 of meat mixture, ending up with other 1/2 of soup mixture. Bake at 350u0b0 until hot and bubbles in middle. Remove and sprinkle 1/2 pound shredded Cheddar cheese on top. Serve immediately.

ground beef, onion, garlic, enchilada sauce, water, cream of chicken soup, cream of mushroom soup, rotel, velveeta cheese, water, doritos, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8858 (may not work)