Mexican Casserole Recipe
Down - Home Flavor With A Mexican Flair
This Mexican Casserole has good "down-home" flavor, is hearty and uses ingredients most people have in their cupboards at home.
Make this dish when you have left-over rice in the refrigerator or when you need a wonderful dish to take to a pot luck or barbeque. I've learned to take copies of the recipe
when I take it to a get together because everyone asks for it.
The restaurant guests have asked for this casserole recipe many times.
I usually serve this casserole with tortilla chips, salsa and a green salad.
Mexican-Style Casserole
Preparation time: 30 minutes including cooking the rice. Serves 8
Cooking Conversion Table
Ingredients:
2 pounds of ground chuck
1 onion, chopped
One 30-32 ounce can of tomato sauce
1 tablespoon of chili powder
2 packages of taco seasoning
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
One 14 ounce can of whole kernel corn including the liquid
4 cups cooked rice
2 cups shredded cheddar cheese
4 slices of bacon, partially cooked
Instructions:
Preheat the oven to 375 degrees F
Heat a large skillet or soup pot over medium heat and add the meat and chopped onion
Cook over medium - high heat, stirring until very little pink remains in the meat
Add tomato sauce, corn with the liquid, chili powder, taco seasoning, white pepper and garlic powder and heat until the mixture begins to simmer
Stir in the cooked rice and then pour the contents into a 9 X 13 inch baking pan
Cover the casserole with the cheese and lay the bacon strips over all
Cover the casserole for the first 15 minutes of baking time and then uncover and bake 15 more minutes or until the cheese is melted and the ingredients are thoroughly heated
Enjoy your Mexican Casserole and the company of those you share it with!
Donna
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