Chili Beef Casserole The Best Recipes

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Chili Beef Casserole

"A brief and smooth recipe that has a exquisite flavor. Can be prepared beforehand to 'oven' stage then frozen."

Ingredients :

three/4 pound lean floor red meat
2 teaspoons olive oil
2 onions, chopped
1 inexperienced bell pepper, chopped
1/4 cup frozen green peas
1/2 teaspoon chili powder
half of teaspoon crimson pepper flakes
1 (14.5 ounce) can canned tomatoes, tired and chopped
1/four cup tomato paste
1 (15.25 ounce) can kidney beans, tired
1 (eleven ounce) can whole kernel corn, tired
four (6 inch) corn tortillas, quartered
1/3 cup shredded decreased-fat Cheddar cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five stages C). Lightly grease a medium casserole dish.
In a skillet over medium warmness, cook dinner the ground pork until frivolously brown. Drain, and set aside.
Heat the olive oil in a separate skillet over medium heat, and cook the onions till tender. Mix in the green pepper and peas, and season with chili powder and red pepper flakes. Stir the cooked pork, tomatoes, and tomato paste into the mixture. Reduce warmness to low, and simmer five minutes. Mix inside the kidney beans and corn.
Spoon 1/2 the skillet aggregate into the organized casserole dish, and pinnacle with 1/2 the tortilla quarters. Layer with last skillet mixture.
Cover and bake 25 minutes within the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue baking 10 minutes, or until cheese is melted and golden brown.

Notes :

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