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Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Smith
Added: Wednesday, May 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c.cooked brown rice
1 11-oz. can sweet corn, drained
1 14 1/2-oz.can stewed tomaoes
1 4-oz. can green chiles, diced
1 16-oz. can pinto beans, drained
1/2 green pepper and 1/2 red pepper, chopped
1 garlic clove, chopped
1/2 medium onion, chopped
1 stalk celery, chopped
1/2 lb. cooked lean graound beef
2 tbsp. chili powder
1 1/2 tsp. cumin
Salt to taste
Tabasco to taste (optional)
Shredded Cheddar or Monterey Jack cheese

Directions:
Directions:
Add seasonings to ground beef as it browns. Add green and red pepper and saute to crisp tender.
Preheat oven to 350 degrees. Mix all ingredients, except cheese and put in 9x13 in. greased casserole dish. Bake 25 minutes or untill hot. Top with cheese and bake 10 minutes more or until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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