Tex-Mex Beef Casserole Recipe - Cooking Index
Tex-Mex Beef Casserole Recipe - Cooking Index
| 1 1/4 cups | 182g / 6.4oz | Crushed crackers - cheddar cheese-flavor |
| 1 | Creamed corn - (16 oz can) | |
| 1 | Italian peeled tomatoes - drained (14 oz can) | |
| 1 | Chopped green chilies - (4oz) | |
| 1 | Onion - chopped (medium) | |
| 1 | Green bell pepper - chopped (medium) | |
| 2 | Garlic cloves - minced | |
| 3 | Eggs | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Chili powder |
| 1 lb | 454g / 16oz | Ground round - (85% lean) |
| 1 tablespoon | 15ml | Butter |
In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended. Add ground round and knead with your hands until mixed. Transfer to a lightly buttered, deep 3-quart baking dish. Sprinkle remaining 1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger. Makes 4 to 6 servings.
From "365 Ways to Cook Hamburger and Other Ground Meats," by Rick Ridgers; HarperCollins.
Source:
Eat More, Weigh Less, Dean Ornish
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