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Monday, 24 March 2008 |
mexican casserole
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This retro dish is what I grew up on and to this day, it's a hit with friends and family. Easy, tasty recipes never die!
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serves 6
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prep time: 5 minutes |
cook time: 45 minutes |
2 tablespoons vegetable oil
1 yellow onion, chopped (use 1/2 onion if huge)
1 pound ground beef
2 tablespoons chili powder
salt
1 can (15-ounces) chopped tomatoes
1 can red kidney beans, drained and rinsed
1/2 cup uncooked white rice
1/2 cup grated cheddar, jack, or Asiago cheese
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In a 10- to 12-inch saute pan or skillet that has a lid, heat the oil and add the onion. Cook until soft, about 3 minutes. Add the meat and cook until browned and crumbly (drain fat if desired). Stir in the chili powder and a good pinch of salt. Stir in tomatoes, kidney beans, rice, and 3/4 can (use tomato can) of water. Stir and bring to a boil. Cover and cook over low heat for 35 minutes, then turn off heat and sprinkle cheese over top of casserole. Place pan under a broiler and cook until cheese is melted and a little crusty. Serve.
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To make this a complete meal: A green salad will do, but sliced avocadoes and tomatoes drizzled with vinaigrette are really good, too. For crispy contrast, toast a few corn tortillas in the broiler, turn them over and sprinkle with whatever cheese you used in the casserole, then broil until crisp. Crack into wedges and serve.
Note: my pal Julie uses pinto beans instead of kidney beans and she mixes a small can of diced green chiles into the mixture.
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