Monday, February 6, 2012

Zesty Beef Casserole


I don't know about you, but I can't believe I'm actually hungry for breakfast this morning!  The Super Bowl party we went to had the biggest spread I've seen and I thought for sure I would be full for days;)  But, if you are like me and feeling a bit sluggish after over-indulging last night, here's a great recipe.

I got this from a Company's Coming cookbook.  Don't let the term 'casserole' turn you off if it makes you think of a gross, gooey mess.  This is a delicious, super easy dinner.  It also freezes very well so I now have two more dinners waiting in the deep freeze.  My kinda meal!  


Cooking oil1 tsp.5 mL
Lean ground beef1 lb.454 g
Chopped onion1 cup250 mL
Chopped green pepper1/2 cup125 mL
Chopped red pepper1/2 cup125 mL
 
Can of stewed tomatoes (with juice),14 oz.398 mL
chopped
 
Medium egg noodles2 cups500 mL
Can of kernel corn (with liquid)12 oz.341 mL
Water1 1/4 cups300 mL
Can of diced green chilies4 oz.113 g
Envelope of taco seasoning mix1 1/4 oz.35 g
Salt1/2 tsp.2 mL
Pepper1/4 tsp.1 mL
 
Grated jalapeño Monterey Jack cheese1 cup250 mL
 
Sliced black olives, for garnish
 
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.

Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole.

Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.

Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted. 

Garnish with olives. Serves 6.

(I used frozen corn instead of canned, mozza cheese and when I make it again, would probably omit the added water.  Seemed a bit runny when I was plating it.  Hope you enjoy!)

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