Mexican Chilaquiles Breakfast Casserole

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In Erika's Kitchen


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2 cups crushed tortilla chips (measure after crushing)

2 cups shredded Mexican blend cheese

1 cup leftover cooked meat

1 can black or pinto beans

Any or all (or none) of the following: shredded raw zucchini, chopped green onions, leftover cooked vegetables, grated raw carrots

1 28-ounce can mild green enchilada sauce

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