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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A very good Mexican casserole. Serve with a dollop of sour cream, if desired. Ingredients:
2 lbs ground beef |
1 large onion, chopped |
2 cans chili con carne, with beans |
2 cans whole kernel corn, drained |
2 cans tamales (cut in bite-sized pieces) |
2 cans garbanzo beans (drain one can) |
1 can whole pitted olive, drained |
1 can diced green chili, undrained |
1 1/2 cups shredded cheese (american, cheddar, co-jack, or whatever you prefer) |
Directions:
1. Brown beef with chopped onion, drain.
2. Combine with remaining ingredients, except the cheese.
3. Place in large casserole.
4. Bake 1 hour and 15 minutes at 325 degrees.
5. Sprinkle cheese on top and bake an additional 15 minutes.
6. *Cornand olive juice may be added if mixture seems too dry towards the end of cooking time.
7. I have made this with stuffed green olives, and with ripe black olives.
8. You could even do half and half.
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