Mexican Casserole
Sounds great, easy to obtain ingredients and use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 750 grams ground beef
- 1 onion, diced
- 2 cloves garlic, smashed and minced
- 2 teaspoons chili powder
- 225 grams corn chips, OR make from a shortcut
- 2 cups chili beans, OR make from a shortcut
- 1 can whole peeled tomatoes, chopped, drained
- 1-2 green Bird's Eye chilies, seed and diced
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180 C. Grease a 7x11 inch baking dish with butter.
- In a large skillet, brown the beef 5-7 minutes. Drain off excess fat, add onion, garlic, and chili powder. Continue to cook and stir for 2 minutes. Add the beans to the cooked meat mixture. Combine the tomatoes with the soup in a small bowl, mixing completely.
- Place about 3/4 of the crushed corn chips into the bottom of the casserole dish. Spoon on half the beef mixture, then half the soup mixture. Then add half of the shredded cheese. Repeat the layers, ending with shredded cheese.
- Sprinkle the top of the dish with the remaining crushed corn chips. Bake 30-35 minutes until bubbling and top is lightly browned. Remove from oven, let rest for 5 minutes, serve.
Notes
Figure about 150 Baht for the beef and about 180 Baht for the cheese, think a 250 gram block. For 8 servings, this is about $1.21 per serving.
Variant: Use Chorizo instead of ground beef.
Shortcuts: Corn Chips, Chili Beans, Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Leave a Reply