Mexican Casserole

• 1 small fryer or 1 1/2 lb. lean beef
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes, drained
• 1 medium onion, chopped
• 1 Tbsp. chili powder
• 1 pkg. tostado chips
• 1 can cream of chicken soup
• 3/4 c. chicken or beef broth
• 1 medium bell pepper, chopped
• 1 tsp. garlic salt
• American cheese slices

1. Boil and debone the fryer or brown the beef.
2. Cook the onion and bell pepper in microwave with a little water for 3 minutes. Crumble tostado chips about halfway up a 9 x 13-inch casserole dish.
3. Mix all other ingredients. Pour over top of chips and cook at 350u0b0 until hot and bubbly, about 45 minutes. Top with slices of American cheese the last 5 minutes of baking.

fryer, cream of mushroom soup, rotel tomatoes, onion, chili powder, tostado chips, cream of chicken soup, chicken, bell pepper, garlic salt, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=912485 (may not work)