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| MEXICAN JACK CASSEROLE | |
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1/2 c. chopped onion 1/2 c. chopped celery 1 1/2 tsp. chili powder 2 tbsp. olive oil 3-4 cloves garlic, minced 1 1/2 lbs. ground meat (beef, pork and veal) 1/4 tsp. oregano 1 8 oz. can tomato sauce or puree 2 16 oz. cans baked beans 1 c. grated Cheddar cheese In a skillet, sauté onion, celery, garlic, and chili powder in olive oil. Do not brown. Remove mixture from pan and set aside. Shape meat loaf mixture into a large pattie. In same pan, brown five minutes on each side then break up into chunks. Add tomato sauce or puree, onion and celery mixture to same pan. Heat to boiling and remove from heat. Place beans, cheese and meat mixture in a large, buttered baking dish. Bake at 350°F. 30 minutes. Submitted by: CM | |
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recipe reviews #129836
Stella Dawson (Manitoba) says:
Nice recipe reminds me of a cassoulet. Found it on search for ground pork, made up quickly. Not sure what the 1/4 tsp. oregano is for would get totally lost in all the beans and pork. Increased the chili powder to 3 tsp. added cumin also. If you are making this dish, for ease put all ingredients into cooking pan before pouring into baking dish. Trying to mix in baking dish is rather difficult. Will make again.
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