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Corned Beef Hash Relleno Casserole
A very simple to put together casserole of corned beef, enchilada sauce, onions, and bell peppers.
Servings (slide to adjust): servings
Calories per serving: 298kcal
Equipment
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Ingredients
- 10 oz green enchilada sauce, 1 small can
- 1 tablespoon tomato paste
- 2 bell peppers, sliced
- 12 ounce corned beef hash, canned
- 1 cup jack cheese, cubed
- 1 cup pepper jack cheese, shredded
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- 10 oz green enchilada sauce, 1 tablespoon tomato pasteHave ready a 9x13 inch casserole. Mix the enchilada sauce together with the tomato paste. Pour a little of the sauce into the casserole.
- 2 bell peppers, 12 ounce corned beef hash, 1 cup jack cheeseAdd the bell pepper, corned beef and diced jack cheese.
- Put a little of the sauce on top,
- Add some of the shredded cheese.
- 1 cup pepper jack cheeseAdd 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.
Nutrition
Serving: 150gCalories: 298kcalCarbohydrates: 8gProtein: 16gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 0gTrans Fat: 7gCholesterol: 66mgSodium: 876mgFiber: 1gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.