Mexi-Cass Recipe – Eats Now

Name: Mexi-Cass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground chuck; 1/4 tsp. black pepper; 1/4 tsp. salt; 1 Tbsp. chili powder; 1 pkg. French's enchilada sauce mix; 16 oz. can tomato sauce; 1 1/2 c. water; 1 can pinto beans; 1 bag Fritos corn chips; 1 (8 oz.) carton sour cream; 8 oz. Velveeta cheese; 1 can refried beans; 4 oz. cream cheese; 1 tsp. garlic powder; 1/4 c. milk; 1 c. Mozzarella cheese

Servings: persons

1 lb. ground chuck
1/4 tsp. black pepper
1/4 tsp. salt
1 Tbsp. chili powder
1 pkg. French's enchilada sauce mix
16 oz. can tomato sauce
1 1/2 c. water
1 can pinto beans
1 bag Fritos corn chips
1 (8 oz.) carton sour cream
8 oz. Velveeta cheese
1 can refried beans
4 oz. cream cheese
1 tsp. garlic powder
1/4 c. milk
1 c. Mozzarella cheese

1
Brown ground chuck, pepper, salt and chili powder.
2
Set aside. Mix enchilada sauce mix, tomato sauce and water.
3
Pour over meat. Set
4
aside.
5
Layer pinto beans, corn chips, refried beans and corn chips in order given in a 9 x 13-inch Pyrex pan.
6
Mix together cream cheese and sour cream with garlic powder.
7
Spread on as next layer.
8
Pour meat sauce on top of this.
9
Melt milk and Velveeta in microwave and pour over meat sauce. Top with Mozzarella cheese.
10
Bake in 350u00b0 oven for 30 minutes.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb. ground chuck, 1/4 tsp. black pepper, 1/4 tsp. salt, 1 Tbsp. chili powder, and more.

Yes, Mexi-Cass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Cass

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