 |
|
|
|
| MEXICAN BEEF BAKE | |||
| 1 lb. ground beef 2 tbsp. chili powder 1 cup taco sauce 1 (4 oz.) can chopped green chilies, drained 1/2 tsp. salt 1 (12 oz.) can whole kernel corn, drained 1/4 cup sliced green onions 1 cup sliced pitted black olives 1 cup shredded Monterey Jack cheese 1 cup tortilla chips 1/2 cup sour cream 1 large tomato, chopped |
|||
| Preheat the oven to 400. Brown the ground beef for about 5 minutes, stirring occasionally until well browned. Stir in the chili powder and cook for 1 minute. Remove from heat and stir in the taco sauce, green chilies and salt. In small bowl, combine corn and half of green onions. In a 1-1/2 qt. casserole, layer half corn mixture, half beef mixture, half olives, and half cheese. Repeat layering. Bake for 20 minutes, covered until heated through and cheese has melted. Garnish with tortilla chips, sour cream, tomato, and the remaining green onions. | |||