We needed a break from turkey leftovers and since my Canadian Living Cookbook was still out on the counter from a Thanksgiving raid, I whipped open the section on "Main Dishes: Beef" and there in full color (colour) was a Fiesta Beef Casserole.
It really has all the makings of a quick pot of chili except that it's cooked down to lovely thick mass of ground beef, kidney beans, onion, green pepper and spices, then finished in a casserole dish surrounded by tortillas or as in our case somewhat limp tortilla chips. Topped with grated cheese and popped into the oven, it comes out an ooey gooey mass of good stuff wreathed by crispy corn chips kinda' like a rather neat and orderly frito pie which with thanks to Anthony Bourdain and Parts Unknown, received some recent press here. Not all of it good I might add.
Too bad because believe me, if any frito pie is as good as this casserole, I'd say it's a force to be reckoned with. It would be a fabulous thing to have hiding in the freezer for the nights you're less inclined to cook.
In case you're wondering what's happening today, it is a beautiful absolutely cloud free sunny day on the Oregon Coast. Big Guy's out in the boat setting crab traps at the moment and I can see him from my perch here in the den. Keep your fingers crossed that we're having fresh Dungeness crab for dinner tonight OK?
Fiesta Beef Casserole from JBug’s Kitchen Antics adapted from Canadian Living Cookbook
1 tablespoon vegetable oil
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 – 19 ounce can kidney beans, undrained
1 – 14 ounce can tomato sauce
1 – 14 ounce can diced tomatoes, undrained
1 green bell pepper, chopped
2 teaspoons chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon oregano
Salt & coarse ground black pepper
1/2 cup grated cheddar cheese
2 slices American cheese, torn into pieces
4 corn tortillas cut into eighths or 1/2 package leftover tortilla chips
Hot Sauce and Sour Cream as garnish
Heat oil in a large skillet over medium high heat until shimmering. Crumble in ground beef, onions and garlic and cook until beef is no longer pink and onions have softened. Add remaining ingredients up to and including salt and pepper. Heat to boiling, then reduce heat and simmer uncovered for 45 minutes or until thickened. Stir occasionally to prevent sticking.
Spray an 8 cup casserole with cooking spray. Preheat oven to 375. Place skillet contents into casserole dish (may be refrigerated or frozen at this point). Place tortilla chips around outside of casserole and sprinkle with cheeses. Heat for 20 to 30 minutes or until filling is bubbling and tortillas are crisp. Serve garnished with sour cream and pass the hot sauce if you wish. Makes 6 servings.
A year ago - Pasta with Red Clam Sauce
Two year's ago - Corn Cakes with Avocado Tomato Salsa