Jeanette’s Taco Crunch Casserole

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2 lbground beef

1/2 largeonion, chopped

2 pkgtaco seasoning (we use the lower sodium)

1bag nacho cheese doritos

16 ozshredded cheddar cheese

2 can(s)tomato soup, undiluted

1 can(s)cream of mushroom soup, undiluted

1 smallcan rotel


Preheat oven to 350 degrees and grease a 9 x 12 casserole dish.

Crunch up bag of Doritos and pour into the bottom of the greased pan.

Cook hamburger and onion; drain.

Add taco seasoning and water and cook according to package directions.

Pour hamburger over chips; sprinkle with cheddar cheese.

In a large saucepan, combine the tomato soup, cream of mushroom soup and Rotel. Cook until boiling.

Pour soup mixture over cheese and bake 20-30 minutes until the soup bubbles.

Let stand for 5-10 minutes before serving.

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