Tuesday, November 30, 2010

Mexican Beef and Bean Casserole

1 lb ground beef or turkey
1 small onion
2 cans pinto beans, drained and raised
1 can corn, drained
1 can tomato sauce (8oz)
1/2 c chunky salsa
1 can diced tomatoes w/ chilis (Rotel)
1 tsp chili powder
1/4 tsp oregano
1/8 tsp cumin
1 bunch green onions (thin sliced and separted by whites and greens/tops and bottoms)
1-2 c shredded cheddar or jack cheese

Preheat the oven to 400 degrees.

Brown the meat in a skillet. Once its almost cooked add onions and cook until softened.

In a an ungreased casserole dish, mix beef, beans, corn, tomatoes, salsa, spices and the whites/bottoms of the green onions.

Cover with foil and bake about 30 minutes, stirring once, until mixture is bubbly. Carefully remove foil and top with cheese and the remaining green/top part of the green onions. Bake another 5 minutes until cheese melts.

This is great alone, with rice, or stuffed into whole wheat tortillas!

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