Mexican Casserole

• 1 lb lean ground beef
• 1 small onion, chopped (optional)
• 1 garlic clove, minced
• 2 (12 ounce) cans rotel
• 1 (10 1/2 ounce) can condensed golden mushroom soup (Campbells)
• 1 (12 ounce) can enchilada sauce
• 12 ounces of shredded cheese (more depending on taste.)
• tortilla chips (corn or flour)
• 1 lb Velveeta cheese

1. Preheat oven to 350
2. Brown Hamburger, onion and garlic and drain.
3. Return to pan.
4. Add 1 can Rotel, the soup and the enchilada sauce and allow to simmer until the consistency reaches your preference.
5. Crush chips in the bottom of casserole dish and add the meat.
6. Crush more chips over the top and cover with cheese.
7. Place in oven.
8. Cube velvetta and add the remaining can of rotel into a microwave safe bowl.
9. Heat in teh microwave and Stir occasionally until creamy.
10. Remove casserole when cheese on top is bubbly and top with velvetta and rotel and serve.

lean ground beef, onion, garlic, condensed golden mushroom soup, enchilada sauce, cheese, tortilla chips, velveeta cheese

Taken from www.food.com/recipe/mexican-casserole-142015 (may not work)