Corned Beef Hash Relleno Casserole
A very simple to put together casserole of corned beef, enchilada sauce, onions, and bell peppers.
Calories per serving: 298kcal
Ingredients
- 10 oz (283.5 g) green enchilada sauce, 1 small can
- 1 tablespoon (1 tablespoon) tomato paste
- 2 (2) bell peppers, sliced
- 12 ounce (340.2 g) corned beef hash, canned
- 1 cup (113 g) jack cheese, cubed
- 1 cup (113 g) pepper jack cheese, shredded
Instructions
- 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 (177 °C) oven for about 30 minutes or until the peppers are soft and the cheese is melted and bubbling. Let the casserole sit for about 10 minutes to calm down before serving.
Notes
If you want to make this vegetarian or vegan, simply omit the corned beef hash.
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