Wednesday, May 28, 2014

Mexican Casserole

This recipe is super easy. I genuinely cannot remember the name of the cookbook I originally got this recipe from. I have probably been making this dish at least a decade. I first made this because we had gotten some cans of corn at a case lot sale and I was trying to find recipes I could use corn in. The original recipe did not even call for corn but when I saw this recipe I thought it would go well in it and the rest is history! My husband loved it the first time I made it and it has been a favorite in our household ever since.  I make it for pot lucks, special occasions and just because. My son likes to put in flour tortillas and make it into a burrito.  My daughter eats it just as is and likes it.


1 can corn
1 lb. lean ground beef
2 cans pinto beans, drained
1 can(8ounces) tomato sauce
½ cup mild chunky salsa
1 tsp chili powder
1 cup shredded Monterey jack cheese


Heat oven to 375

Cook beef in 10 inch skillet over medium heat 8-10 minutes, stirring occasionally, until brown, drain. Mix beef, beans, tomato sauce, salsa and chili powdered in ungreased 2 quart casserole dish.
Cover and bake 40-45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.


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