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.
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