From Camp County Kitchen

By LINDA BISHOP

Mexican Casserole

1 lb. lean ground meat

1/2 cup chopped onion

1 can cheddar cheese soup

1 can cream of mushroom soup

1 can cream of chicken soup

1 small can of evaporated milk

1 can rotel

1 - large bag nacho cheese doritoes or corn tortillas

cubed and quartered 1/2 cup shredded cheese

Brown meat - add onions, soup, canned milk and rotel tomatoes. Layer dorritoes in pan (1/2 bag). Pour mixture on top, layer rest of chips and mixture til gone. Top with shredded cheese. Bake at 350 degrees for 15 minutes.

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