Mexican Casserole

• 1 1/2 to 2 lbs ground beef
• 1 medium onion, chopped
• 1 can cheddar cheese soup
• 1 can cream of mushroom soup
• 1 can Rotel chili tomatoes
• 1 can green chili peppers, chopped
• 1 jar picante suace
• tortillas
• cheddar cheese
• 2 cans Veg-All, drained
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 stick oleo, melted
• 1 cup buttermilk
• 1 cup self-rising flour

1. In bowl, mix soups (no water added), mixed vegetables and broth together.
2. Pour over chicken in 9x13-inch pyrex dish.
3. Mix oleo, buttermilk and flour.
4. Mix well.
5. Spoon over mixture.
6. Bake at 350u0b0 for 25-30 minutes or until browned.

ground beef, onion, cheddar cheese soup, cream of mushroom soup, tomatoes, green chili peppers, picante, tortillas, cheddar cheese, vegall, cream of chicken soup, cream of celery soup, oleo, buttermilk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029402 (may not work)