Monday, April 19, 2010

Mexican Beef and Bean Casserole

This is an old favorite of ours -- a quick, easy dish that also freezes well and is very filling.  I think it's from a Betty Crocker Cookbook.

1 lb ground beef
2 cans pinto or kidney beans, rinsed and drained
1 8-oz can tomato sauce
1/2 c salsa
1 t chili powder
1 c shredded cheese

Heat oven to 375 degrees.  Cook beef in a skillet over medium heat until browned; drain.  Mix all ingredients, except the cheese, in an ungreased casserole.  Cover and bake 40 - 45 minutes, stirring once or twice.  Sprinkle with cheese.  Bake, uncovered about 5 minutes more or until cheese is melted. 

1 comment:

e-Mom said...

LOL, I remember this recipe. I think we used to add a dash of Worchestershire sauce. Delicious!

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e-Mom @ Chrysalis & Susannah's {Kitchen} Aprons

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