Saturday, January 3, 2009

PHIL'S MEXACALI CASSEROLE

This recipe is from an old Southern Indiana Fire Department cookbook.

1 lb ground beef
3/4 cup chopped green peppers and jalapeno peppers* mixed
3/4 cup chopped onion
1 1/2 tsp salt
1 can (17 oz) cream-style corn
1 can (16 oz) tomato sauce
1 can (4 oz) mushroom pieces
1 cup shredded cheddar cheese
1 tsp chili powder
8 oz pkg noodles, cooked according to pkg directions and drained

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet with the peppers and onion. When beef is browned, drain the fat. Stir in the remaining ingredients; mix together well. Turn into a buttered 2 1/2-quart casserole dish. Cover and bake for 45 minutes at 350 degrees.

*When working with jalapeno peppers, it is a good idea to wear gloves. Do not touch hands to eyes when handling hot peppers. Remove the seeds unless you want your dish to be really hot. The heat is mostly in the seeds.

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