This Mexican casserole with onions, peppers, chili peppers and corn did the trick. It has just the right amount of heat, is easy to do and is ready takes about the same amount of time to prepare. Just pop it in the oven and relax while it is cooking.
Printable recipe – Mexican Casserole with Onions Peppers Chili and Corn
Hamburger helper is one of those quick go to meals that taste half decent but are just chock full of chemicals. I decided to see what I could come up with that would be ready in about the same amount of time but had no chemicals and tasted great.
Start by cooking your pasta in boiling salted water. While the pasta is cooking make the beef mixture. When the pasta starts to boil, preheat the oven to 350 º F.
Ingredients call for ground beef, onion, garlic, pasta, corn, chili peppers, green peppers, taco seasoning. (I made my own taco seasoning – the recipe is here.) Sour cream and red wine plus shredded cheese and the round up. I used Cabot reduced fat Cheddar. It tastes good and has 40 % less fat.
Heat a skillet and brown the beef until it is just a little pink. You will need a fairly large and deep skillet. The recipe gets big by the time everything is added.
Add the peppers, onion and garlic and cook some more until they are softened.
Next comes the chili peppers. I used about 3/4 of a small can of them. Fresh would be even better. It was about 1/4 cup or so.
Stir in the taco sauce, water, taco seasoning and red wine. Combine and simmer a bit.
Stir in the corn and mix well. Turn off the heat and allow it to cool slightly. I used can corn but frozen or fresh will also work.
If you cook your corn for this recipe instead of using frozen, check out my tips for removing corn silk easily from corn every time.
Stir in the sour cream and 1/2 of the cheese and mix well. Drain the cooked pasta and add to the mixture.
Spoon everything into a large 13 x 9″ casserole dish that has been spray with Pam cooking oil.
Top with the remaining cheese and cook in the preheated oven for 30 to 40 minutes until the dish is nice and bubbly and the cheese has melted on top.
Get the recipe for Make your own taco seasoning here.
This Mexican casserole with onions peppers and chili is great on a cold winter's night to warm you up in a tasty way Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Mexican Casserole with Onions Peppers Chili and Corn
Serving Size: 1
Amount Per Serving: Calories: 649Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 138mgSodium: 1010mgCarbohydrates: 37gFiber: 3gSugar: 8gProtein: 39g
This Mexican casserole with onions peppers and chili is great on a cold winter's night to warm you up in a tasty way
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.