Tex-mex beef casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Crushed crackers Cheddar cheese-flavored |
| 1 | can | Creamed corn (16 oz can) |
| 1 | can | Italian peeled tomatoes drained (14 oz can) |
| 1 | can | Chopped green chilies (4oz) |
| 1 | Medium onion, chopped | |
| 1 | Medium green bell pepper chopped | |
| 2 | Garlic cloves, minced | |
| 3 | Eggs | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Chili powder |
| 1 | pounds | Ground round (85% lean) |
| 1 | tablespoon | Butter |
Directions
In large bowl, mix together ¾ 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 ½ 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.