Friday, August 22, 2014

Mexican Hashbrown Casserole

This is something I came up with and being pretty proud of how it turned out.

1 pound hatch chili ground pork (It was hatch chili festival here recently so I was able to use this, but you can use whatever protein you choose)
Green Bell Pepper
Sweet Onion
1 can Rotel
1 bag shreaded cheddar cheese
2 cans cream of chicken
1 bunch cilantro
Avocado and sour cream to dress

Chop onion and bell pepper, cook with meat until done, then add in rotel until warm. You may need to drain everything because of the liquid from the rotel.

Then in a large bowl mix the meat mixture, cream of chicken, half the cilantro and half of the cheese. Then put it into a greased casserole dish, top with remaining cheese.

Bake at 350 for 1 hour until cheese is golden brown, let cool for 10 minutes. Serve with sliced avocado and a dollop of sour cream.

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