Saturday, August 8, 2009

Mexican Beef and Bean Casserole

I had to try this one when Josh was gone because he looked at it and said "You might as well just make Hamburger Helper" Well it tasted so good! Not at all Hamburger Helper-ish. Very easy to make with very few ingredients. And all the kids ate it, too! YUMMY!


1 lb ground beef
2 cans (15 to 16 oz each) pinto beans
1 can (8 oz) tomato sauce
1/2 cup mild chunky-style salsa (I used medium but think next time I will try hot. I like spicy)
1 tsp chili powder
1 cup shredded Monterey Jack cheese

  • Heat oven to 375*
  • Brown meat/drain
  • Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in ungreased 2 quart baking pan.
  • Cover with lid or aluminum foil and bake 40-45 min, stirring once or twice, until hot and bubbly. Carefully remove the lid and sprinkle cheese over the top. Continue baking uncovered about 5 min or until the cheese is melted.

1 comment:

Nikki said...

I made this the other night and I have to say I was surprised my kids ate it :D We had it with some tortilla chips and Fritos and it was good. I would take kara's suggestion and use Hot Salsa! this comment coming from the girl who likes mild stuff! I used medium salsa and it could have used a bit more kick, so if you make it use Hot Salsa for sure.


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