2 pounds ground beef
1 large onion, chopped
1/2 cup chopped green bell pepper
6 ounces corn chili
1 (1 ounce) package dry onion soup mix
1 cup wet mix
2 tablespoons Worcestershire sauce
1 tablespoon chicken bouillon granules
1 (8 ounce) package cream cheese
1 cup shredded mozzarella cheese
1 (8 ounce) container sour cream
1 (4 ounce) can Mexican-style beans
1 (4 ounce) can Mexican-style beans, drained
1 (2.5 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 9x13 inch baking dish.
In a large skillet, cook the beef and onion over medium heat until browned, about 5 minutes. Remove from heat and stir in the green pepper and bell pepper. Add the corn chili and stir.
In a medium saucepan, heat the chicken bouillon in water to boiling and add the cream cheese. Mix with the mixed soup. Gradually stir in the Worcestershire sauce, chicken bouillon, Mexican-style beans, Mexican-style beans, mushrooms, and 1/2 cup of the chopped green bell pepper.
Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes.
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