This recipe was inspired by a desire to not put taco chips or corn/flour tortillas into a casserole. They simply turn to mush and are lost in the dish.
So, I decided to use pasta, an odd thing to be sure, and something not found in authentic Mexican cooking I expect.
Hope you give it a try. This is simply comfort food and perfect for fall and winter dinners. Great as a warmed-up leftover.
Serve with a tossed salad.
INGREDIENTS:
- 1 lb ground meat of any kind, the leaner the better
- 1 medium onion diced
- 1/2 green pepper diced
- 2 jalapeno chopped (feel free to add or reduce with Serrano, chilis, or other peppers according to your taste)
- 1 jalapeno for topping
- 1 15oz can of diced tomato or equivalent fresh
- 2 small cans tomato sauce
- 1 cup corn, frozen, canned or freshly cut
- 1/4 c. chili powder, and a tsp each of salt, pepper, cumin, chipotle powder.
- 2 large cloves garlic, minced
- 1 can any kind of beans such as pinto, red, or black, rinsed
- 2 c shredded Monterey jack cheese
- 2 c shredded sharp cheddar cheese
- 2 c pasta (elbow or other) cooked and drained
DIRECTIONS:
- Brown meat in skillet, draining off grease when done, and set meat aside in a bowl.
- Add onion, green pepper and hot peppers and saute gently until well softened.
- Add meat back and add the diced tomatoes and one can of the sauce.
- Add all the spices. Stir and simmer for about ten minutes.
- Add beans, and corn and stir in the Monterey jack cheese.
- Add the pasta and stir.
- Pour into a good-sized casserole dish–at least 10×14 (or use two)
- Top with the other can of tomato sauce (spread around with the back of a spoon), the cheddar cheese, and slices of the remaining jalapeno pepper.
- Bake in a pre-heated 350° oven for about 50 minutes, depending on whether it is hot going in, room temperature or fresh from the refrigerator.
Serves: 10 good-sized servings.
