Mexican Casserole
Be the first to rate this recipe
A american take on mexican casserole, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 can whole kernel corn, drained
- 1 can Spanish rice, drained
- 1 can Ranch Style beans (black label), drained
- 1 lb. hamburger meat, browned, seasoned and drained
- 1 medium onion, chopped fine and cooked with hamburger meat
- 1 medium block Longhorn style cheese, shredded
- salt and pepper
- garlic salt
- Worcestershire sauce
Method
Cook spices, onion and hamburger meat together until well browned; drain and add corn, Spanish rice and beans.
Mix well and place in casserole dish with cover.
Heat in a 350° oven just until cheese is
melted thoroughly.
Stir melted cheese into mixture well, then add remaining shredded cheese on top, covering fully.
Heat again until mixture has cheese melted thoroughly on top.
Serve with Mexican-style corn chips.
This can be frozen for future meals.
Rate:
