Monday, October 11, 2010

South Of The Border Casserole

Life has been quite hectic around here for the last month or so. Lots of traveling, dinners out, festival food, fast food, etc. When I finally cooked hubby's birthday meal last week, I made it into three separate blog posts just so I'd have something to blog about. I'm used to having leftovers in the fridge for when hubby comes home for lunch, but when he called today and asked what I was making him, I replied, "Remember when we used to have someone here who cooked? Whatever happened to her?" He went to Subway.

Now in my defense, I was busy getting the house ready for an appraisal. The guy was coming right at lunch time today and even though my right mind told me that he wasn't going to look under my bed or in my laundry hamper, the idiotic part of my gray matter forced me to dust under the bed and lay a clean pair of undies on top of the dirty ones in the hamper.

But guess what? After the appraiser left, I cooked! Of course since I hadn't been to the grocery store, I had to make do with what was in the house, but I pulled this one out of the air so hubby wouldn't be forced to go back to Jared Land and eat another sub tonight.

South of the Border Casserole

1 lb lean ground beef
1 cup diced onion
1 cup diced red bell pepper
1-2 seeded and diced jalapeno peppers (How spicy do you like it?)
1 TBSP Montreal Steak seasoning
16 oz. tomato sauce
1- 15 1/2 oz can of diced tomatoes (I used fire-roasted tomatoes)
2 tsp cumin
1 1/2 tsp Mexican oregano
2 tsp chili powder
2 cups frozen corn
2 ounces shredded queso chihuahua (you could use mozzarella or monterey jack cheese)
1 1/2 cups dried pasta cooked per package directions, drained (I used mini farfalle)
1 cup shredded cheddar cheese
sliced green onions for garnish

Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.

In large skillet brown ground beef with onions, red pepper and jalapeno peppers. Season with Montreal Steak seasoning.

Add the tomato sauce, diced tomatoes, cumin, oregano and chili powder. Simmer for 15-20 minutes. Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the queso chihuahua (or other cheese) until melted. Gently stir in the cooked pasta. Pour all into prepared casserole dish and top with cheddar cheese. Bake for 20-30 minutes, or until browned and bubbly. Garnish with green onions if desired.

21 comments:

Pam said...

You crack me up - clean undies on top of the dirty ones!!

Love all the ingredients in this casserole!

Moogie said...

Are you moving? If you are, I hope it's to Georgia.

Great recipe! You must have had a nice sunny day by your computer to get such a great photo.

Barbara @ Modern Comfort Food said...

If you can pull a nifty dish like this out of your pantry and fridge, then I'm coming right over!

Barbara said...

I love the flavors of the southwest and this sounds scrumptions! Does it freeze well? I need lots of recipes like this to freeze before I have hand surgery (3 to 4 month recovery period & hubs doesn't cook!) This sounds wonderful & even hubs can put a dish in the oven.

Nanan said...

Didn't you think maybe the house would appraise higher if it smelled tastier? You should of had some of your famous bread baking... I do like the undies idea though...

Jen @ My Kitchen Addiction said...

Mmm... Lovely casserole!! This would be a big hit at my house.

~Carrie from Cottage Cozy~ said...

I hope your day got cozier...especially with this casserole!

Arnold said...

Now that's what I call food. Simple ingredients, great looks and it appears like great taste as well.

Julie said...

Wow, that sounds perfect for a potluck :)

Kat said...

Yum! And, I love your sense of humor.

stephchows said...

darn blogger not working... my comment got lost! great job here! I don't feel like cooking either!

Velva said...

Looks delicious! I think hubby would take this casserole over Subway anyday! Awesome.

June said...

Yum - bet hubs was doing the happy dance over this one! Looks delicious Mags! BTW, are you keeping secrets from us? Appraisal? Spill all please!

Mags @ the Other Side of 50 said...

No, we're not moving, just refinancing. I figure if the interest rates get any lower the bank is going to start paying us to live here.

Megan said...

Jaredland? You always crack me up!
This looks like a meal that would make anyone happy to come home to!

scrambledhenfruit said...

Colorful and delicious- It's making me hungry for some!

Karen said...

Sounds good! Kind of like Hamburger Helper without all the "help" of all the packaged additives!

SoulEating said...

This is a great "template" recipe! I made mine with tortilla chips instead of pasta. I layered the chips, some fat free refried black beans, the meat and some cheese into the casserole dish. I was lazy and used taco seasoning as well :P

Great recipe!

Amanda said...

Love! Bookmarked, I am so making this :)

Elizabeth said...

Yum!! I love your casserole idea, and can't wait to try this recipe out.

Amanda said...

I made this Mags, with a few minor adaptations and it was wonderful, thanks! http://www.amandascookin.com/2011/04/southwest-ground-beef-casserole.html