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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Beef and Bean Casserole Recipe

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This recipe for Mexican Beef and Bean Casserole is from Remembering Lola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
2 cans (15 oz) pinto beans
1 can (8 oz) tomato sauce
1/2 cup mild chunky salsa
1 tsp chili powder
1 cup shredded Mexican blend or Monterrey Jack cheese
Directions:
Directions:
Heat oven to 375º
Cook beef in skillet over medium heat until browned. Drain grease
Rinse and drain the beans in a strainer.
Mix the beef, beans, tomato sauce, salsa and chili powder in ungreased baking pan. (I usually use an 8x8 glass square)
Cover with lid or foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly.
Remove lid and sprinkle cheese on top.
Continue baking uncovered fore 5 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes.
Personal Notes:
Personal Notes:
This is so easy Max and I used to make it when we were first married. And like many of the recipes it is a slight variation from my friend Betty Crocker.

 

 

 

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