Mexican Beef Bake
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | cup |
taco sauce
|
* |
| 1 | can |
green chili peppers
4 oz., drained |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | can |
corn
12 oz. , drained |
*
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 1 | cup |
black olives
pitted, sliced |
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 | cup |
tortilla chips
|
*
|
| ½ | cup |
sour cream
|
|
| 1 | each |
tomatoes
large, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 3E+1 | ml |
chili powder
|
|
| 237 | ml |
taco sauce
|
* |
| 1 | can |
green chili peppers
4 oz., drained |
*
|
| 2.5 | ml |
salt
|
|
| 1 | can |
corn
12 oz. , drained |
*
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
black olives
pitted, sliced |
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 237 | ml |
tortilla chips
|
*
|
| 118 | ml |
sour cream
|
|
| 1 | each |
tomatoes
large, |
|
Directions
Heat oven to 400℉ (200℃).
In 10-inch skillet over medium-high heat, cook ground beef about 5 minutes, stirring occasionally until well browned.
Stir in chili powder; cook 1 minute.
Remove from heat; stir in taco sauce, green chiles, and salt.
In small bowl, combine corn and half of green onions.
In 1½-quart casserole, layer half corn mixture, half beef mixture, half olives, and half cheese.
Repeat layering. Bake, covered, 20 minutes until heated through and cheese is melted.
Garnish with tortilla chips, sour cream, tomato, and remaining green onions.
Serve.
