Tex Mex Casserole



Ingredients

  • 1 tbs. vegetable oil
  • 1 onion, chopped fine
  • 1 green pepper, seeded and cut in 1/2 inch pieces
  • 3 minced garlic cloves
  • 2 tbsp. chile powder
  • 1/8 tsp. cayenne pepper
  • 1 lb. 90 percent lean ground beef
  • 2 cups water
  • 1 (15 oz.) can tomato sauce
  • 8 oz. whole wheat elbow macaroni (2 cups)
  • 1 cup fresh or frozen corn
  • 1 (4.5 oz.) chopped green chiles
  • 8 oz. (2 cups) shredded Mexican cheese (I use the 2 percent version)
  • Salt and Pepper
  • 2 tbsp. chopped fresh cilantro

Instructions

  1. Place oven rack in the middle of the oven and pre-heat to 475 degrees.
  2. Heat oil in a 12 inch oven proof skillet pan (non-stick is best) over medium heat.
  3. Add onion and pepper and cook until softened – 5 to 7 minutes.
  4. Stir in garlic, chili powder and cayenne and cook until fragrant – about 30 seconds.
  5. Stir in beef, breaking up with wooden spoon and cook until no longer pink – about 2 minutes.
  6. Stir in water, tomato sauce and pasta.
  7. Cover, increase heat to medium high and cook at a vigorous simmer – stirring often until pasta is al dente – about 9 – 12 minutes.
  8. Off heat, stir in corn, chiles and 1 cup of cheese.
  9. Season with salt and pepper.
  10. Sprinkle remaining cup of cheese evenly over top.
  11. Place skillet in oven and bake until cheese has melted – 10-15 minutes.
  12. Sprinkle with chopped cilantro and serve.


http://amuseinmykitchen.com/2012/09/06/tex-mex-macaroni-casserole/

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