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Mexican Casserole
July 23, 2007

I used flour tortillas and took previous reviewers suggestions and spread a little mixture on the bottom of the pan. I made two smaller pans instead of one big one and froze pan 2. Haven't cooked it yet to see if it freezes well but figured it was worth a shot. The fresh one was absolutely fabulous, and actually very healthy. Used 98% fat free cream of chicken soup, it was all I had, some 2% shredded mexican blend cheese (didn't use nearly as much as called for, just a personal preference), and 1/2 ex lean ground turkey and 1/2 ex lean ground beef. I also added taco seasoning to the meat when browning. Never would have thought of using soup in a mexican casserole, but this is outstanding and totally easy to whip up. Great recipe!

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