El Gando(Mexican Meat Casserole)

• 1 (10 oz.) pkg. yellow rice
• 2 lb. ground beef
• 1/2 tsp. garlic salt
• 2 (16 oz.) cans tomatoes
• 1 pkg. chili mix
• 1 can Cheddar cheese soup
• 1/2 c. milk
• 1 medium onion, chopped
• 2 (16 oz.) cans pinto beans, drained
• 1 c. grated Cheddar cheese
• 2 c. Fritos, crushed

1. Cook meat until it separates, add onion, salt, chili
2. mix and tomatoes.
3. Simmer until almost dry.
4. Cook rice as directed on package.
5. Put a layer of meat and tomato mixture in a 4-quart baking dish.
6. Spread one can of beans over meat mixture. Cover with cooked rice, then add the rest of the meat and tomato mixture.
7. Spread with the other can of beans.
8. Heat the can of Cheddar cheese soup and milk in a double boiler, then pour over the entire dish.
9. Heat until bubbly at 350u0b0.
10. Before serving, sprinkle with crushed Fritos.
11. If you like things spicy hot, add chopped jalapenos on top of the meat mixture. Feeds eight hungry people.

yellow rice, ground beef, garlic salt, tomatoes, chili mix, cheddar cheese soup, milk, onion, pinto beans, cheddar cheese, fritos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946818 (may not work)