Cheesy Fiesta Beef Casserole

over the years I’ve tweaked this recipe to come to be with a first rate, brief weeknight meal. feel loose to spice it up with jalapenos, in case you decide upon a touch heat.

Cheesy Fiesta Beef Casserole


  • 1/2 teaspoon chili powder
  • 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup picante sauce
  • 1 can (4 ounces) chopped green chiles
  • 1 cup shredded sharp cheddar cheese
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • Cubed avocado and sour cream, optional
  • 1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed


  1. In a huge skillet, cook dinner pork and onion over medium warmness till beef is no longer purple, 6-eight minutes, breaking apart pork into crumbles; drain. Stir in beans, picante sauce and chili powder.
  2. In a bowl, integrate soup, tomatoes and inexperienced chiles. In a lightly greased 2-half of-qt. baking dish, layer 1/2 the chips, beef aggregate, soup combination and cheeses. Repeat layers.
  3. Microwave on medium-excessive, exposed, till heated through and cheese is melted, approximately 12 mins. If desired, pinnacle with avocado and bitter cream.

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