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mexican border casserole

RIOGRANDECOOK avatar
Recipe by
Teena Mathis
@RIOGRANDECOOK
Harlingen, TX

This Mexican casserole is a little different, with mushrooms and olives. My mother in law usually made this on Christmas Eve with homemade tamales, rice, charro beans (my father in laws wonderful beans). Hungry yet?

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For mexican border casserole

  • 1 can
    mushrooms 6 oz.
  • 1 lb
    ground beef
  • 1/2 tsp
    garlic powder
  • 2 md
    onions chopped
  • 1 can
    pimiento chopped (very small jar) or omit
  • 2 can
    tomato sauce 8 oz.
  • 1 Tbsp
    chili powder
  • 1
    dash of hot pepper sauce (tabasco etc)
  • 1 Tbsp
    flour
  • 1 md
    green bell pepper chopped
  • 1 c
    pimiento stuffed olives (broken ok)
  • salt and pepper to taste
  • 2 c
    cheddar cheese grated
  • 2 c
    tortilla chips lightly crushed

How To Make mexican border casserole

  • 1
    Drain mushroom liquid in cup, add water if necessary to make 1/4 cup liquid.
  • 2
    Brown ground beef with garlic powder in skillet. Then ad mushrooms, liquid and next five ingredients. Heat well.
  • 3
    Blend flour with 2 tbsp. cold water and stir into skillet mixture. Add green pepper, olives, salt and pepper.
  • 4
    In a 13x9 dish alternate layers of meat mixture, cheese and chips. Ending with chips. Bake in 300 degree oven about 1 1/2 hours. I found 1 hour was enough in my oven.
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