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Tex-Mex Casserole

Today, we’re going to have Tex-Mex! I’ve long struggled to come up with a salsa that I actually like. When I figured it out, I wondered what I could use it for other than as a dip. Along can a little casserole that is just as easy to make as the salsa itself. It is sooooo yummy that none of us can stop eating it. It’s warm, it’s gooey, it’s awesome. Go ahead and indulge! Of course, the dish is mostly beige, too.


Salsa 1 14 oz. can of tomatoes - whole or diced

½ cup pickled jalapeños or 1- 2 seeded fresh jalapeños, depending on how spicy you like your salsa

½ cup sliced green onions

¼ cup fresh cilantro

½ cup chopped onion

2 Tbs. lime juice (depending on size, 1 or 2 limes)

3 garlic gloves

¼ tsp. ground cumin

¼ tsp. salt

¼ tsp. sugar

1 medium tomato, chopped


1 Tbs. oil

1 lbs. mixed ground meat (pork and beef) or all beef, if you prefer

1 15 oz can spicy chili beans in sauce

1 cup salsa (from above)

2 cups coarsely crushed salty tortilla chips

4 green onions, sliced

1 medium tomato, chopped

1 ½ cups shredded cheddar - I like to mix yellow and white cheddar

Let’s get started: Salsa:

In a blender combine all the salsa ingredients except the fresh tomatoes. Puls until fairly smooth. Add the chopped tomatoes and stir.

Set aside. The longer the salsa gets to steep, the better it will taste.

Casserole: Preheat the oven to 350° F.

Add the oil to a medium pan and heat on medium-high.

Add the ground meat and fry until browned.

Add the chili beans with their sauce.

Add 1 cup of the salsa. Stir and heat through.

Add the crushed tortilla chips to a casserole dish.

Evenly spread the meat and bean mixture on top.

Sprinkle with the chopped tomatoes and sliced green onions. Sprinkle with cheese. Bake in oven for 25 - 30 minutes. Serve with additional salsa.


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