Ranch-Hand Casserole with Mexican Style Chili Starter

Easy to prepare and even quicker to disappear, this casserole is so versatile you can use either leftover pork or chicken and call it “New!” Call the guys in to eat in about an hour from start to finish.

Prep: 20 minutes
Bake: 40 minutes

  • Cooking Spray
  • 1/2 can (5-1/3 oz.) condensed cream of mushroom soup
  • 1/2 can (5-1/3 oz.) condensed cream of chicken soup
  • 1 jar (20 oz.) Mexican Style Chili Starter
  • 2 cups cubed pre-cooked pork (ham or pork chops)
  • 2-3 cups crushed tortilla chips
  • 2-1/3 cups shredded cheddar cheese

Preheat oven to 325 degrees F. In a large saucepan, heat soups, Mexican Style Chili Starter, cubed pre-cooked pork, stirring until well blended. Spray 13 x 9 x 2-inch casserole with cooking spray. Alternately layer soups & pork mixture, crushed tortilla chips, and cheese, repeating for three layers, reserving last 1/3 cup of cheese. Bake 30 minutes or until hot and bubbly; add final 1/3 cup of cheese and bake 10 more minutes, until cheese topping is melted. Serves 8

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1 Comment »

admin on January 30th 2012 in Chili, Pork

One Response to “Ranch-Hand Casserole with Mexican Style Chili Starter”

  1. Counter Strike lo3 cfg or live cfg . responded on 24 Feb 2012 at 11:02 pm #

    I ended up having a little bit leftover after filling the 12 muffin cups, that I put into a very small glass casserole dish.