beans mexicana casserole

Yield: 6 servings.

½ pound ground beef
2 medium onions
2 green peppers, one chopped, one sliced in rings
2 1-pound cans baked beans
1 can cream-style corn
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper

In a large pot, sauté the ground beef with the chopped onions and peppers until meat is browned and vegetables are tender.

Add the beans, corn, chili powder, salt, and peppers to the pot, and mix to combine. You may serve as-is, or pour contents into a casserole dish, top with pepper rings, and bake at 400° for 20 minutes.

This recipe originally appeared in the January 1951 issue of The State (vol. 18, no. 32). Click here to view the full issue, or jump to the recipe page here.

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