Beef and Green Chilies Mexican Casserole
This casserole is served spooned over Sweet Cornbread. Try it with picante sauce, sour cream, and extra Cheddar cheese on the side.
INGREDIENTS | SERVES 6–8
- 1½ pounds ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can kidney beans, drained
- 1 (16-ounce) can chopped tomatoes, drained
- 1 (10-ounce) can Ro-Tel tomatoes
- 1 (4.5-ounce) can green chilies, drained
- 3 tablespoon chili sauce
- ½ cup shredded Cheddar cheese, divided
- ½ teaspoon salt, or to taste
- 1 cup shredded Cheddar cheese (used on reheating day)
- 1 batch Sweet Cornbread (used on reheating day)
Freezing Day
In skillet, brown the ground beef. After 4 minutes of browning, add the onion and green pepper. Cook an additional 3–6 minutes until meat is fully browned and vegetables are tender. Add garlic and cook 1 more minute. Drain pan.
Stir in kidney beans, tomatoes, Ro-Tel tomatoes, green chilies, chili sauce, ½ cup Cheddar cheese, and salt. Mix well, and remove from heat to cool.
Freeze in a freezer bag.
Reheating Instructions
Defrost meat mixture in the refrigerator overnight and spread it in the bottom of a casserole dish. Top with 1 cup Cheddar cheese and bake at 350°F for 30 minutes.
Prepare Sweet Cornbread according to recipe.
To serve, slice each piece of cornbread in half from side to side. Spoon the meat mixture on top of each half of cornbread. Top with additional cheese and sour cream, if desired.
PER SERVING
Calories: 693 | Fat: 29g | Protein: 45g | Sodium: 799mg | Carbohydrates: 62g | Fiber: 13g
