Ok, I’ll admit it, this is not the most pretty casserole in the world, but it is really delicious. It was inspired by my Quick Chili Rellenos, but I didn’t have the poblano chilis, only bell peppers. This is what happens when you haven’t really planned anything and everyone is hungry for something simple and interesting. Putting this together couldn’t be simpler. It will easily feed eight with a nice salad, or four with leftovers.
The possibilities for this casserole are pretty wide. I used canned corned beef hash, but if you make your own, or have leftover corned beef in the spring, you could use that instead. If you want to make this vegetarian, you could omit the corned beef hash.
I used canned green enchilada sauce that I had on hand in my pantry. The green is a good choice because it doesn’t fight with the other flavors. Just add a little tomato paste to it, and you’re fine. Really, this recipe is so easy you don’t need one, but I’ll write it down anyway.
Let’s Make It!
- 2 bell peppers, sliced
- 1 can corned beef hash
- 1 small can green enchilada sauce
- 1 tablespoon tomato paste
- 1 cup jack cheese, cubed
- 1 cup pepper jack cheese, shredded
- Have ready a 9x13 inch casserole. Mix the enchilada sauce together with the tomato paste. Pour a little of the sauce into the casserole.
- Add the bell pepper, corned beef and diced jack cheese.
- Put a little of the sauce on top,
- Add some of the shredded cheese.
- Add the remaining sauce and top with the rest of the shredded cheese.
- Bake in a 350 F / 170 C oven for about 30 minutes or until the peppers are soft and the cheese is melted an bubbling. Let the casserole sit for about 10 minutes to calm down before serving.