Mexican Casserole


  • 2 lb ground beef
  • 2 cans chicken broth
  • 1 cup sour cream
  • 1 cup (10.5 oz) tomato soup
  • 1 16 oz can whole kernel corn, drained
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  • 1/2 small onion, diced
  • 1 cup Swiss cheese shredded
  • 1 pkg. taco seasoning
  • 1/2 cup all-purpose flour
  • 1 cup cheddar cheese, shredded
  • 1 Tbsp Worcestershire sauce
  • 1 red bell pepper, diced


Brown meat and stir until crumbly, drain fat. Add taco seasoning, blend well. Add broth, flour, and tomato soup. Bring to boil to slightly thicken liquid. Stir in corn, pepper, onion, Worcestershire sauce and sour cream, blend well. Pour into 13x9x2 inch baking dish. Top with cheddar and Swiss cheese. Bake at 350 degrees F for 5-10 minutes or until cheese is melted.

By Kathleen from Dothan, AL


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