From Dorothy McNett's Recipe Book.
| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Beef Dishes · Casseroles · Main Dishes · Meat Dishes · San Benito County Cooks ![]() Mexican Hashby Doreen Norman for Beef Week 1997, Stews and Casseroles Division 1 pound ground beef Saute onions and chopped garlic in a little olive oil. Add meat and cook until brown. Drain liquid off meat and add taco seasoning mixture with 3/4 cup water. Cook down. While taco seasoning is cooking in meat, sear Anaheim peppers over open flame until black. Put in a paper bag for 15-20 minutes. Take out of bag, peel outside layer of peppers and remove seeds from center and chop. Add on top of meat mixture. In casserole, spray dish with Pan spray, place rice on bottom, add 1 can corn, chili beans, meat mixture, Anaheim peppers and tomato sauce. Cook in oven at 350 degrees for 20 minutes, add 1 cup grated cheese. Cook additional 10 minutes. Serve with tossed green salad and honey corn bread. This goes real good with this casserole. Recipe created 1997-07-25. © 1996-2013 Dorothy McNett. All Rights Reserved. |