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Title: Tex-Mex Beef Casserole
Categories: Meat Entree Casserole
Yield: 4 Servings
| 1 1/4 | c | Crushed crackers Cheddar cheese-flavored |
| 1 | cn | Creamed corn (16 oz can) |
| 1 | cn | Italian peeled tomatoes drained (14 oz can) |
| 1 | cn | Chopped green chilies (4oz) |
| 1 | Medium onion, chopped | |
| 1 | Medium green bell pepper chopped | |
| 2 | Garlic cloves, minced | |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 1 | tb | Chili powder |
| 1 | lb | Ground round (85% lean) |
| 1 | tb | Butter |
In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended. Add ground round and knead with your hands until mixed. Transfer to a lightly buttered, deep 3-quart baking dish. Sprinkle remaining 1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger. Makes 4 to 6 servings.
From "365 Ways to Cook Hamburger and Other Ground Meats," by Rick Ridgers; HarperCollins.
Printed in the June 25, 1992, issue of the Los Angeles Daily News.
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