Have ready a 9x13 inch casserole. Mix the enchilada sauce together with the tomato paste. Pour a little of the sauce into the casserole.
10 oz green enchilada sauce, 1 tablespoon tomato paste
Add the bell pepper, corned beef and diced jack cheese.
2 bell peppers, 12 ounce corned beef hash, 1 cup 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.
1 cup pepper jack cheese
Bake in a 350 °F 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.