Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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Rosemary and Goat Cheese Strata

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

Recipes

Beans Mexicana Casserole

This Mexican-inspired casserole calls for Ann Page beans, a popular brand when this recipe was published in the January 1951 issue of The State. We suggest whipping up this easy dish using any bean of your liking.

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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.

For more casserole recipes, visit ourstate.com/casseroles.

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This story was published on Mar 23, 2016

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.