Cabo Casserole

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Cabo Casserole Ingredients

1 lb Box of macaroni noodles	1 lb Box of Velveeta Mexican blend cheese cubed
1 lb Ground chorizo pork or beef	1/2 stick Butter
1/2 lb Ground beef	1 pint Half-and-half cream
1 green Bell pepper diced	1/2 cup Manchego cheese shredded
1 white Onion diced	Olive oil
1 red Bell pepper diced	Butter
2 tbsp Garlic diced

Instructions for Cabo Casserole

Preheat oven to 350?

In a saucepan over low heat, combine cubed Velveeta, butter and half and half then cover. Allow ingredients to heat slowly. Stir every few minutes until cheese has completely melted. Turn off heat and keep covered until later.

Start heating a large pot of salted water for noodles but don't put them in yet.

Heat a large skillet over medium high heat for 5 minutes then add 1 tablespoon of olive oil and both meats. Chop well with a wooden spoon and cook meat completely. Remove from heat, drain fat and set aside.

In a frying pan over medium high heat, saute diced veggies (peppers, onion and garlic) in a skillet with about 1 tablespoon of olive oil plus a few pinches of salt and pepper. Stir vegetables often until tender, approx. 4-5 minutes. Remove from heat and set aside.

Cook macaroni noodles per box instructions. Drain well.

In a large bowl, comine and mix together the meat, veggies, cheese mixture, noodles plus the manchego cheese. Pour mixture into a large buttered or sprayed casserole dish. Sprinkle a few tablespoons of olive oil over top then bake for 30-35 minutes or until sides are bubbling and top starts to brown.


Main Ingredient: Ground BeefCuisine: Mexican

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