Print Friendly Recipe
- Nikki L Weaver
- 2 lbs (.9 kg). ground turkey or beef
- 1/2 cup (125 ml) chopped onion
- 2 cans ranch-style beans
- 1 package Velvetta slices
- 1 small can sliced black olives
- 1 can cream of chicken soup
- 1 can of diced Rotel tomatoes and green chilies
- crushed tortilla chips
- chili powder
- garnish of choice
- Combine meat and chopped onion in skillet.
- Brown meat and chopped onion, seasoning with chili powder to taste.
- Drain meat.
- In a 9 by 13 inch casserole dish, make a thin layer of crushed tortilla chips.
- Next layer the meat mixture.
- Next layer the ranch style beans.
- Next layer the Velvetta slices.
- Next layer the black olives.
- Next make another thin layer of crushed tortilla chips.
- In a blender mix the can of cream of chicken soup and rotel tomatoes until well blended.
- Pour the mixture over the casserole.
- Bake in a 375 degree (200 C.) oven for 45 minutes.
- You can garnish with chives, tomatoes, more black olives, or whatever you desire.
- Tex-Mex culture.
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