Prep 15 mins
Cook 30 mins
This mostly pantry-supplied casserole is easy enough to make on a week night. I always get rave reviews when I make it.
- 2 teaspoons oil
- 1 green bell pepper, small dice
- 1 medium onion, large dice
- 1 lb ground beef
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon chili powder
- 1 1⁄2 teaspoons cumin
- 1 teaspoon coriander powder
- 1 cup whole kernel corn
- 1 (9 ounce) can diced tomatoes with green chilies (Rotel, whatever heat you like)
- 1 (2 1/4 ounce) can sliced ripe olives (black)
- 1 (8 ounce) can tomato sauce
- 4 cups cheddar cheese (finely grated)
- Preheat your oven to 350 degrees.
- Heat the oil in a large skillet (12") or saute pan and add the green bell pepper. When the bell pepper starts to soften add the onion. Continue cooking until the pepper is olive green and the onion is translucent. You may remove these vegetables and set them aside if you'd like or leave them in the pan and continue.
- Add the ground beef to the pan. Cook it until it loses its pink color. Drain the pan very well making sure that all of the grease is gone. Add the vegetables back into the pan if you removed them earlier.
- Turn the heat off under the pan.
- Season the beef, green pepper and onion mixture with the salt, pepper, chile powder, cumin and coriander powder. Stir thoroughly.
- Drain the can of corn, the can of tomatoes with chiles, and the can of sliced black olives thoroughly.
- Add the corn, the can of tomatoes with chiles, the sliced black olives, and the tomato sauce. Stir thoroughly.
- Empty the contents of the pan into a 9" X 13" baking dish and smooth out into an even layer.
- Spread the grated cheese evenly over the top of the beef and vegetable mixture.
- Place the casserole onto a rimmed cookie sheet and place it into the preheated oven.
- Bake for 15 minutes, or until the cheese melts. Please don't over-bake so that the cheese dries out.