Laura's Mexican Casserole

Laura's Mexican Casserole

Preheat oven to 350 degrees. Grease a 9x13 pan.

1/2 Onion, Chopped
2 cloves Garlic, minced
1 lb. Ground Beef
Cook together in a very large pan. Drain beef fat.

16 oz. Taco Sauce
1 can Rotele Chilies, Tomatoes with Lime
10 oz. jar Green Chili
1 can Sliced Black Olives
1 can Refried Beans
1 can Black Beans, drained
Mix the taco sauce, green chilies, olives, and beans. Add to the beef mixture and heat until bubbly.

1 bag Tortilla Chips

Use 1/2 of the meat mixture to make a layer in the pan. Make a layer of chips. Top with cheese. Repeat layer, ending with cheese.

Freezes well. Bake for 45 minutes to 1 hour until heated through and brown on top.

3 cups Cheddar Cheese, shredded

Laura's Fab Pork Chop Casserole

Laura's Fab Pork Chop Casserole

Preheat the oven to 350 degrees.

1/2 Onion, cut up
1-2 lbs. Pork Chops, deboned and cut into chunks
Seasoning (Salt and Pepper or Montreal Steak Seasoning)
Saute these together. The fat in the pork shops will provide the base.

1/2 can French's Fried Onion Rings (the ones in the can)
2 cans Mushroom Soup
1 med. Sour Cream
1 bag Frozen Mixed Veggies
Mix this nicely and then add to the onion/pork chop in the big pan. Heat through until bubbly.

1 head Cauliflower, steam & chopped into bite size pieces.(You can replace this with hash browns)
Grease the bottom of a 9X13 pan and make a layer with the steamed cauliflower.

3 cups Cheddar Cheese, shredded
Place a 1 cup of the cheddar cheese on top of the califlower. Top this with half of the creamy mixture. Repeat these layers.

1/2 can French's Fried Onion Rings
Use these to top off the cheese.
Bake until it is bubbly and brown, 45 minutes. Freezes well before baking.