Tex Mex Casserole
1 can Campbell's Cheddar Cheese Soup
1 can Campbell's Tomato Soup
1 cup chopped onion
1 lb lean ground beef (90% lean)
1 can 4.5 ounce green chilies
1 10 ounce can Mild tomatoes
1 15 ounce can Black Beans, rinsed and drained
1 15 ounce can Sweet Corn, drained
2 cups cooked penne pasta
1 tbsp chili powder
1 tsp chili powder
1 tsp cumin
½ tsp salt
½ tsp pepper
½ tsp onion
1 tsp garlic, minced
Preheat oven to 350 degrees.
Using non-stick spray, spray a casserole dish and set aside.
In a large skillet, add garlic, onion and hamburger meat.
Brown hamburger meat, garlic, and onion until cooked through and the meat is no longer pink.
Drain any liquid out of meat and return to low heat.
Add Campbell's Cheddar Cheese Soup, green chilies, and Tomatoes to cooked onion, garlic, and hamburger. Add in 1 tablespoon of chili powder, cumin, salt, and pepper. Stir on low heat for 3-5 minutes.
In a medium sized bowl, add Campbell's Tomato Soup and ½ cup of water. Whisk together until well mixed.
In a large stock pan mix together cooked pasta, Campbell's Tomato Soup with water. Stir until mixed.
In a small bowl combine black beans and corn. Add 1 tsp chili powder and gently toss to mix.
Pour pasta into the bottom of casserole dish. Top with hamburger meat mixture and then add corn and black beans mixture to top.
Bake casserole in oven for 15 minutes until heated through.
Optional: Add ½ cup cheddar cheese on top before baking.