Page 110 - UMass2018_CookBook

Ingredients
Serves 8
1 pound ground beef 1⁄2 cup chopped yellow onion
1 green bell pepper, seeded and chopped
2 (8-ounce) cans tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (8 3⁄4-ounce) can whole kernel corn, undrained
1 (4.5-ounce) can green chiles 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon minced garlic
1⁄2 teaspoon dried oregano
1⁄2 teaspoon red pepper flakes
6 (8-inch) flour tortillas
2 cups shredded Mexican cheese blend
Sour cream, salsa or guaca- mole, for serving (optional)
Mexican Casserole
Smith Family, Wrentham, MA
“This is a favorite of my son and his friends. It is quick to put together and will feed a hungry crowd.” — Karen Dahl Smith
Preparation
1. Preheat oven to 350°F. Spray a 9- by 13-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium-high heat, combine the beef, onion and bell pepper and cook, stirring occasionally, until the beef is browned and the vegetables are starting to soften. Drain off the excess fat. Add the tomato sauce, black beans, corn and green chiles and mix well. Stir in the chili powder, cumin, garlic, oregano and red pepper flakes and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
3. Spread 1⁄2 cup of the beef mixture on
the bottom of the prepared baking dish. Top with 3 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with the remaining 3 tortillas, beef mixture and cheese.
4. Bake until heated through, about 15 minutes. Let stand for 5 minutes before serving. Serve with sour cream, salsa or guacamole, if desired.
100 | TASTE OF HOME