Free Recipe Mexican Casserole #2 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Mexican Casserole #2 2 Recipe
1-1/2 lb Hamburger
1 cn (7.75-oz) El Pato
1-1/2 tb Dried and chopped Habenero
1 tb Dried and chopped Pequin
1 cn (8-oz) tomato sauce
1 cn (15-oz) kidney beans
1 cn (3.5-oz) pitted black olives
Grated Cheddar cheese
Mexican Casserole #2 2 Preparation
Served at the NorCal HotLuck, July 1995. Yesterday was the first, hopefully annual, NorCal HotLuck at Goethe Park in Sacramento. The long travel distance award goes to the Trumps of Orland travelling 100 miles each way. The short travel distance award goes to the Millingtons travelling 1/2 mile. The Crazy Coyote has it all on film to start his ChileHead documentary. Is that called a Chmentary? Anyway, I was asked to post a family recipe for my Mexican Casserole: (my apologies to our metric friends) In large fry pan brown and drain meat. Stir in El Pato, habenero and pequin. Add undrained kidney beans and tomato sauce. Bring to boil, stirring often. Pour meat mixture into 2-quart casserole dish. Drain olives and spread on top. Sprinkle cheese on top to desired thickness. Bake at 350 degrees for 5 minutes or until cheese is melted. Goes great with Mike Grommet”s Habanero sauce on top. Rob Scharf <rmscharf@ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 4
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