Quick Mexican Casserole Recipe
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Quick Mexican Casserole

1-1/2 pounds ground beef
3/4 cup sliced green onions
1 can (4 oz.) chopped green chilies (drained)
1 can (10 3/4 oz.) tomato soup
3/4 cup salsa
1 can (16 oz.) whole kernel corn (drained)
1 can (2 1/4 oz.) chopped ripe pitted olives (drained)
1 Tbls. Worcestershire sauce
1 tsp chili powder
1/4 tsp garlic powder
4 slices American cheese (halved)
4 corn muffins (cut into 1/2 inch cubes)
Sour Cream

In a medium skillet, brown ground beef with green onions. Stir in chilies, tomato soup, salsa, corn, olives, Worcestershire sauce, chili powder and garlic powder until well blended.

Place in 2 quart casserole dish. Top with cheese, then evenly spread muffin cubes over cheese.

Bake at 350 degrees for 10 minutes or until cheese is melted.

Serve with sour cream.


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