I made this one up one cold winter day. Think “comfort food”. It tastes just as good leftover. Remember not to pre-heat your oven when cooking in a handmade stoneware casserole.
Southwest Style Casserole
1 large onion, chopped
3 stalks celery, sliced
½ red bell pepper, seeded & chopped
3 cloves garlic, minced
2 tablespoons olive oil
½ lb. ground sirloin, browned & drained
1 can mixed pinto & northern beans, drained
1 small can corn, drained
1 can cream of celery soup
2 tablespoons Worcestershire sauce
1 teaspoon spicy lemon pepper
1 cup prepared riceSauté first four ingredients in olive oil. Add to remaining ingredients and spoon
into greased casserole. Bake at 350° for 30 minutes. To serve, make a “bed” of
tortilla chips on a plate, spoon hot casserole on top and garnish with sour cream,
salsa, shredded sharp cheddar cheese and black olives.
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