Wednesday June 19th 2019

Mexican Jack Casserole

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Rating: 3.0/5 (1 vote cast)

Recipe: Mexican Jack Casserole

Summary: The perfect casserole for a last-minute picnic.


  • 1 cup frozen chopped onion
  • 1 teaspoon leaf oregano, crumbled
  • 1 cup chopped celery
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons vegetable oil
  • 2 cans (1 pound each) red kidney beans, drained
  • 1 can (12 ounces) pork luncheon meat, cubed
  • 1 to 3 teaspoons chili powder
  • 1 cup shredded Monterey Jack or Cheddar Cheese (4 ounces)


  1. Sauté onion and celery in oil in a large skillet just until soft; push to one side.

  2. Add meat and brown lightly.
  3. Stir in chili powder and oregano; cook 2 minutes.
  4. Stir in tomato sauce and beans; bring to boiling.
  5. Spoon into an 8-cup casserole; stir in cheese lightly.
  6. Bake in moderate oven (375°) 30 minutes, or until bubbly-hot.
  7. Garnish with sliced ripe olives (Optional)

Quick notes

Makes 6 servings.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Mexican Jack Casserole, 3.0 out of 5 based on 1 rating
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