Grieving Cowboy Casserole

Grieving Cowboy Casserole
brown a pound of ground beef with diced onions, cumin and salt and pepper to taste. 

After you have browned the beef, drain it and put it into a bowl. Mix in a can of cream of mushroom soup and half a can of Ro-tel tomatoes. You can buy any kind of Ro-tel that you like, but I prefer chunky. 

Now, we’re almost done and ready to enjoy our cheesy, creamy, Mexican food! Layer a lightly-greased loaf pan with crushed up corn tortilla chips until it covers the bottom of the pan. Then, dump half of the meat mixture on top and then shredded cheddar cheese on top of that. Then, repeat so that now you have 2 layers of each! Bake at 350 for about 10 minutes or until the cheese is warm and bubbly.

You can top this dish with anything that your little heart desires such as shredded lettuce, chopped tomatoes, sour cream, more cheese, green onions, or just eat it plain and easy.

I like to keep a little meat on my bones, so I added a little dollop of sour cream ;)! I hope you enjoy this easy, affordable dish.

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