Mexican Casserole

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 pound lean ground beef

1 cup diced onion

1/2 cup diced orange bell pepper

1/4 teaspoon red pepper flakes

1 teaspoon Montreal Steak seasoning or Magic Dust seasoning (see recipe below)

16 ounces tomato sauce

10 ounces can of Red Gold Diced Tomatoes & Green Chiles

1 1/2 teaspoon dried oregano

2 teaspoon chili powder

2 cups frozen corn

2 ounces shredded Mexican 4 Cheese blend

1 1/2 cups dried macaroni style pasta (cooked al dente)

1 cup shredded Mexican 4 Cheese blend

sliced green onions for garnish

1/2 cup paprika

1/4 cup Kosher salt (finely ground)

1/4 cup sugar

2 Tablespoons mustard powder

1/4 cup chili powder

1/4 cup ground cumin

2 Tablespoons ground black pepper

1/4 cup granulated (dried garlic)

2 Tablespoons cayenne pepper

Directions

Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.

In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning.

Add the tomato sauce, diced tomatoes, oregano and chili powder and bring to a gentle boil.

Reduce heat and simmer for 15-20 minutes.

Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted.

Gently stir in the cooked pasta.

Pour everything into prepared casserole dish and top with shredded cheese.

Bake uncovered for 20-30 minutes, or until browned and bubbly.

Garnish with green onions if desired.

To make Magic Dust:

Mix everything together and store in an airtight container. Keep some on a shaker bottle for the grill!

Nutrition

• Serving Size: 1 portion
• Calories: 340 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 57 mg
• Sodium: 527 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 24 g