This recipe is super easy. I genuinely cannot remember the name of the cookbook I originally got this recipe from. I have probably been making this dish at least a decade. I first made this because we had gotten some cans of corn at a case lot sale and I was trying to find recipes I could use corn in. The original recipe did not even call for corn but when I saw this recipe I thought it would go well in it and the rest is history! My husband loved it the first time I made it and it has been a favorite in our household ever since. I make it for pot lucks, special occasions and just because. My son likes to put in flour tortillas and make it into a burrito. My daughter eats it just as is and likes it.
Ingredients
1 can corn
1 lb. lean ground beef
2 cans pinto beans,
drained
1 can(8ounces) tomato
sauce
½ cup mild chunky salsa
1 tsp chili powder
1 cup shredded Monterey
jack cheese
Directions
Heat oven to 375
Cook beef in 10 inch
skillet over medium heat 8-10 minutes, stirring occasionally, until brown,
drain. Mix beef, beans, tomato
sauce, salsa and chili powdered in ungreased 2 quart casserole dish.
Cover and bake 40-45
minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese.
Bake uncovered about 5 minutes or until cheese is melted.
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