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Mexican Hamburger Casserole



  • 1 pound ground beef
  • 3 cups corn chips, divided
  • 1 medium onion, chopped
  • 1 (10 ounce) cream of mushroom soup
  • 1 (10 ounce) can tomatoes and green chiles (Ro*tel)
  • 2 cups grated cheese


  1. Brown ground beef and drain off fat.
  2. Mix well with undiluted mushroom soup and tomatoes and chiles.
  3. Line bottom of slow cooker with 1 cup of corn chips.
  4. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture.
  5. Repeat layers.
  6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.

Yield: 6 to 8 servings


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