Mexi-Melt Casserole
3 lbs ground chuck
1 package taco seasoning
1 lb bag frozen shredded hashbrown potatoes
1 can cream of chicken soup
1 can Rotel tomatoes
8 oz sour cream
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 can chopped green chilies
1 large onion, chopped
4 cups sharp cheddar cheese, shredded
salt and pepper to taste
Brown ground chuck in skillet over medium high heat, drain fat and set aside. Add 1/2 cup water and taco seasoning in skillet and mix well. Return browned ground chuck to skillet and allow to simmer while mixing other ingredients. In a large bowl, mix cream of chicken soup, Rotel tomatoes, and sour cream together well. Stir in bell peppers, green chilies, onion, and 2 cups of cheese, mixing well. Fold in hashbrown potatoes and set aside. Coat the inside of a 12" Dutch oven generously with solid vegetable shortening. Place half the hashbrown mixture evenly in bottom of oven, add ground chuck and top with remaining hashbrown mixture. Cook over medium heat until mixture begins to bubble around edges. Reduce heat to medium low, add top coals and continue to bake for approximately 45 minutes. Add remaining cheese to top and allow to melt. Serve with salsa