Feeling confident from last night’s success in the casserole dish, I decided to try again with the bits of stuff in our fridge. My goal: some kind of taco casserole.
- 1/2 lb beef
- 1/2 large green pepper, chopped into largeish chunks
- 1/3 can of corn
- taco seasoning (or facsimilie thereof)
- rice, cooked (3/4 cup before cooking, or however much you need to fill your casserole dish.)
- sm can tomato sauce
- 1 can diced tomatoes
Brown the beef, then add peppers and spices near end of cooking, plus a little water to even out the spice. Once that’s heated and the beef is cooked, add the corn, tomato stuff and any extra spice you want. It’s ok to overspice at the point- you’ll be adding rice to dilute it. Mix in the rice, then pour it into your casserole, bake at 350 for 25 minutes, loosely covered. Uncover, sprinkle with cheese, bake another 10-15 minutes.
Very tasty served on burrito shells with some lettuce.
Result: Excellent. I was concerned that it’d be soupy when I put it in the oven, but it thickened up nicely. I would make a better taco seasoning next time and spice it a little more heavily, to end up with less of an enchilada casserole.