Layer a spicy ground beef mixture with kidney beans, olives, cheese and corn chips and bake for a main dish casserole that will satisfy the heartiest of appetites. It’s a great choice for both your game-day crowd and your family dinner crowd.
2 pounds lean (90 percent) ground beef
1 large onion, chopped
4 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
3 (15 oz.) cans tomato sauce
1/4 cup fresh cilantro, chopped
3 (16 oz.) cans red kidney beans, drained and rinsed
1 (6 oz.) can black olives, drained and chopped (1 cup)
1 bag (9.75 oz.) corn chips, such as Fritos
1 pound low-fat Cheddar, grated
How to Make It
Preheat oven to 350°F. Mist a skillet with cooking spray. Sauté beef over medium-high heat until no longer pink, 5 to 7 minutes. Add onion; sauté for 3 minutes. Add garlic; cook for 1 minute. Add chili powder and cumin; cook, stirring, for 2 minutes. Add tomato sauce, lower heat and simmer for 10 minutes. Stir in 2 Tbsp. cilantro.
Mist a deep 9-by-13-inch casserole dish with cooking spray. Spread half of meat in baking dish, then half of beans, half of olives, half of corn chips and half of cheese. Repeat layering with remaining meat, beans, olives, chips and cheese.
Bake for 40 to 45 minutes, until golden and crispy on top and bubbling. Sprinkle with remaining cilantro.
By the time I was done, I went so off script from this recipe that I can't rate it in good conscience (but MyRecipes is forcing me to.) Some ideas for people who like the idea but wanted more flavor: different type of chili powder like ancho or chipotle; add salsa for some of the tomato sauce; add scallions to the top (this really brightened up the flavor). We didn't add red pepper but that could've been another easy way to add some texture and flavor. The recipe as we made it was good, not great. We put fritos only on top because we didn't want the leftovers to be mushy. We cut the tomato sauce amount drastically. I didn't have enough chili powder and had to use some chipotle chili powder and rounded it out with some cinnamon. Didn't even see I was supposed to put cheese in the middle. If I opted to make something like this again, I'd definitely have a layer of cheese in the middle and add some lime juice.
After reading the reviews these are the changes I made to the sauce: 1-15 oz can tomato sauce, 1-8 oz can tomato sauce, 1 can Rotel diced tomatoes, and I small can of diced green chilies. We liked it and I will make it again. Served it with sour cream and sliced avocado. Next time I might add some jalapenos.
Spent nearly $30 on this recipe at Wal-mart. Too much to spend on one dish for a family of four. No one liked it. It was a two bite wonder. We even tried to jazz it up with some Picante Sauce. Sorry - No go.
Ridiculous amount of tomato sauce! Use one 15 oz.can tomato sauce, 1 10 oz. can of Original Rotel w/chilies, 1 14 oz. can drained petite diced and fire-roasted tomatoes. Your casserole will be swimming in sauce if you use as much as they call for! I also added 1 can drained Niblet corn and 3 finely chopped serrano peppers. We like spicy!