Recipe: Mexican Jack Casserole
Summary: The perfect casserole for a last-minute picnic.
Ingredients
- 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)
Instructions
- Sauté onion and celery in oil in a large skillet just until soft; push to one side.
- Add meat and brown lightly.
- Stir in chili powder and oregano; cook 2 minutes.
- Stir in tomato sauce and beans; bring to boiling.
- Spoon into an 8-cup casserole; stir in cheese lightly.
- Bake in moderate oven (375°) 30 minutes, or until bubbly-hot.
- 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
