Zutaten für Mexican Jack Casserole
- Lean Ground Beef
- Celery
- 1 medium onion, chopped
- Bell Pepper
- Long Grain Rice
- Water
- Diced Tomatoes
- Green Chilies
- Black Olives
- Chili Powder
- Worcestershire Sauce
- Hot Pepper Sauce
- Beef Bouillon Granules
- 2 cups shredded Monterey Jack cheese
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Zubereitung von Mexican Jack Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the corn, kidney beans, and taco seasoning. Cook for another 2-3 minutes.
- In a 9x13 inch baking dish, spread half of the meat mixture.
- Sprinkle half of the Monterey Jack cheese over the meat mixture.
- Top with the remaining meat mixture and the remaining cheese.
- Crush the tortilla chips and sprinkle them evenly over the cheese.
- Pour the salsa over the tortilla chips.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Top with sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
33g
Fat
52g
Carbs
17g
