Mexican Border Casserole

1
Teena Mathis

By
@RIOGRANDECOOK

This Mexican casserole is a little different, with mushrooms and olives. My mother in law usually made this on Christmas Eve with homemade tamales, rice, charro beans (my father in laws wonderful beans). Hungry yet?

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 can(s)
    mushrooms 6 oz.
  • 1 lb
    ground beef
  • 1/2 tsp
    garlic powder
  • 2 medium
    onions chopped
  • 1 can(s)
    pimiento chopped (very small jar) or omit
  • 2 can(s)
    tomato sauce 8 oz.
  • 1 Tbsp
    chili powder
  • 1
    dash of hot pepper sauce (tabasco etc)
  • 1 Tbsp
    flour
  • 1 medium
    green bell pepper chopped
  • 1 c
    pimiento stuffed olives (broken ok)
  • ·
    salt and pepper to taste
  • 2 c
    cheddar cheese grated
  • 2 c
    tortilla chips lightly crushed

How to Make Mexican Border Casserole

Step-by-Step

  1. Drain mushroom liquid in cup, add water if necessary to make 1/4 cup liquid.
  2. Brown ground beef with garlic powder in skillet. Then ad mushrooms, liquid and next five ingredients. Heat well.
  3. Blend flour with 2 tbsp. cold water and stir into skillet mixture. Add green pepper, olives, salt and pepper.
  4. In a 13x9 dish alternate layers of meat mixture, cheese and chips. Ending with chips. Bake in 300 degree oven about 1 1/2 hours. I found 1 hour was enough in my oven.

Printable Recipe Card

About Mexican Border Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican




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