Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili
in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Add the 2 cans of soup together.
Put in microwave.
Serve warm with tortilla chips and salsa.
In a skillet, brown hamburger meat (can substitute ground turkey or sliced chicken).
Add the can of enchilada sauce, 2 cans of mushroom soup, the water and the Velveeta cheese.
Continue heating and stir until the cheese is melted and mixed well.
Brown ground beef and onions together; drain off excess fat. Mix together Ro-Tel, beans and soup.
In bottom of large casserole, put layer of tortillas (6).
Next put layer of bean mix, layer of hamburger
mix
and
layer
of cheese.
Continue until
all
ingredients
are used.
Place in preheated oven at 350\u00b0.
Bake 30 minutes.
Yields 6 servings.
Broil chicken until tender.
Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces.
Grate Cheese and mash Tomatoes.
Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
Drop tortillas into boiling chicken broth until softened.
Line large baking dish with softened tortillas.
Add chicken mixture.
Pour the 2 cans of soup over the chicken.
Bake at 350 degrees for 35 minutes or until bubbly and hot.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Saute
onion
and
pepper in 2 tablespoons of oleo in a large pan.
Add
all soups, Ro-Tel tomatoes and 1 full can of water; stir
to
dissolve.
Break or cut tortillas into small pieces
and line
bottom of a 13 x 9-inch baking dish or pan. Layer
chicken, soup mix, tortillas, etc., until all ingredients
are
used.
Top with
sliced
cheese.
Bake at 325\u00b0 for about 30 minutes.
Precook broccoli according to pkg. directions. Saute onion in butter; add cheese and let melt. Add soups and milk (use soup can to measure milk). Keep stirring to prevent sticking. Add cooked broccoli. Serve with crackers.
Brown hamburger meat; drain well.
Combine meat and green chilies in greased 11 x 14-inch baking dish.
Layer tortillas over top.
In separate bowl, mix cans of soup and pour over tortillas. Bake at 350\u00b0 until hot.
In a large pan, mix cooked hamburger, onions, beans, soup and Ro-Tel. Heat until warm. Spoon mixture into tortillas and roll, stacking in a casserole dish. Cover with remaining mixture. Slice Velveeta and cover top. Bake at 350\u00b0 for 35 minutes.
br>Mix cream of mushroom soup and diced tomatoes with green
Mix soup and Ro-Tel tomatoes together; set aside.
Brown meat and onion; drain.
Add seasonings.
Put 1/2 of Doritos in bottom of casserole dish.
Add 1/2 of meat mixture, all of cheese, then both cans beans, another layer of chips, then other 1/2 of meat mixture on top.
Pour soup mixture to cover top of casserole. Bake at 350\u00b0 for 30 minutes.
Saute or microwave chicken so it can be shredded or cut in small cubes.
Place Doritos in 9 x 13-inch ungreased pan.
Break Doritos in smaller pieces.
Mix chilies, soup and chicken together. Pour 1/2 of mixture on Doritos.
Sprinkle 1/2 to 1 cup shredded cheese on top.
Pour remaining soup mixture next.
Top with rest of cheese.
Bake at 325\u00b0 for 20 minutes.
Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!