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Cinco de Mayo Casserole

"A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas."

Ingredients :

• 1 pound ground beef
• 1 teaspoon vegetable oil, or as needed
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
• 1 cup salsa, drained
• 1 (7 ounce) can Mexican-style corn, drained
• 1 cup sour cream
• 3 cups shredded Cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H25M

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
• Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
• Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Notes :

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