Description
A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don’t use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.
Ingredients
- 1 pound ground beef
- 1 teaspoon vegetable oil, or as needed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 1 cup salsa, drained
- 1 (7 ounce) can Mexican-style corn, drained
- 1 cup sour cream
- 3 cups shredded Cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9×13-inch casserole dish.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent
- about 10 minutes. Spoon onion mixture over ground beef.
- Mix tomatoes with green chile peppers
- salsa
- corn
- sour cream
- 1 cup Cheddar cheese
- salt
- and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
- Bake in the preheated oven until cooked through and cheese is melted
- about 45 minutes. Let stand for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 6