Mexican Hamburger Casserole in a Crock Recipe
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Mexican Hamburger Casserole in a Crock

1 1/2 lbs. Lean ground beef
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Diced green chilies
3 tsp. Chili powder
1 can Pinto beans; (plain sauce)
1 1/2 cups Shredded Cheddar or Jack; or combination (up to 2 cheeses)
12 Corn tortillas

Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili powder, cheese, tortillas. Repeat layers until all is used.

Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.


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