BROWSE THE COLGIN COOKBOOK

EASY MEXICAN CASSERLOE

serves 4

1 lb. ground round beef
1 cup onions, chopped
1 can mushroon soup + 1/2 can water
2 cups shredded cheese
1 cup pinto beans, drained
1 can Rotel tomatoes
tortilla chips
2 drops Colgin Pecan Liquid Smoke
salt and pepper to taste

In skillet, brown meat with liquid smoke. Drain. Add onions and cook 2-3 minutes, add beans, tomatoes,salt and pepper. Combine soup
water, add to meat, mix well. In baking dish
layer bottom with tortillas, add part of meat
mixture and top with cheese. Repeat layers.
Bake in oven at 350 degrees for 20-30 minutes.