Mexican Beef and Bean Casserole

I cooked this tonight for the Olsons. The problem is that Felicia does not like chopped green peppers or onions, and so the salsa was a bad idea. If I make this again for them, I will likely substitute taco sauce instead.


Mexican Beef and Bean Casserole
Serves: 4
Serve with Tortillas or Rice
1 pound ground beef
2 cans beans (pinto, kidney)
1 can tomato sauce
� cup salsa (or taco sauce or enchilada sauce for those who don’t like salsa)
1 teaspoon chili powder
1 cup shredded cheese (Monterey Jack, pizza cheese, cheddar cheese, etc)
1. Preheat oven to 375 degrees
2. Cook beef in 10 inch skillet over medium heat 8-10 minutes , stirring occasionally, until brown; drain
3. Mix beef, beans, tomato sauce, salsa and chili powder in 2 qt baking dish or casserole
Cover and bake 45 minutes, stirring once or twice, until hot and bubbly.
4. Sprinkle with the cheese, and cook uncovered 5 minutes or until the cheese is melted.