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23.2.09

Chili-Cheese Meat ‘N Tater Casserole


2-15 ounce cans whole potatoes, drained
1-15.5 ounce can whole kernel corn, drained
½ teaspoon cilantro leaves
½ teaspoon coriander seed
½ teaspoon dry minced garlic
2 teaspoons dry chopped onion
salt & pepper
3 cups cheddar cheese, divided
1 & ½ pounds ground beef
1 teaspoon meat tenderizer
1-14.5 ounce can diced tomatoes, undrained
1 cup medium salsa
1-1.25 ounce packet taco or chili seasoning mix
2 cups water
2 Tbsp chili powder
1/3 cup uncooked rice

Grease a 9X12 deep roaster pan with shortening. Slice potatoes
thinly into pan. Spoon corn evenly over potatoes. Sprinkle cilantro,
coriander, garlic, onion, salt and pepper to taste over corn and
potatoes. Top evenly with 2 cups shredded cheese (do not stir). Set
aside.

Preheat oven to 350 degrees.

Place ground beef in a large skillet and sprinkle in meat tenderizer.
Brown well and drain. Return to heat and add tomatoes, salsa, contents
of chili/taco seasoning packet, water, chili powder and rice. Bring to
a bubbly boil, stirring often.

Remove meat mixture from heat and spoon over potato/corn mixture in
pan as evenly as possible. Cover and bake at 350 for 30 minutes.
Remove from oven and sprinkle remaining cheese (1 cup) over top.
Increase heat to 400 degrees and bake uncovered for an additional 1
5-20 minutes. Remove and let cool at least five minutes.

Serve over corn chips, tortillas or with cornbread. Garnish with chopped
green onions, sour cream, and/or additional cheese if desired. Serves six
to eight.