- 1 pound ground beef
- 1 teaspoon vegetable oil, or as needed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 1 cup salsa, drained
- 1 (7 ounce) can Mexican-style corn, drained
- 1 cup sour cream
- 3 cups shredded Cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
- Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
- Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.
05/23/2018
recipepes.com
Cinco de Mayo Casserole, recipe
PT15M
PT1H
5
455 calories
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