Recipe: Mexican Bean Casserole (with cheese and corn chip topping)

MEXICAN BEAN CASSEROLE

1 lb. ground beef
1 small onion, chopped
1 small bell pepper, chopped
2 cans (16 oz. each) pinto or kidney beans, drained
1 (16 oz.) can lima beans, drained
1 cup ketchup
1/3 cup vinegar
1/4 cup brown sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
2 tsp. maple or corn syrup
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
FOR THE TOPPING:
1 cup shredded cheese
1 small bag crushed corn chips

Brown beef, onion, and bell pepper together and drain.

Mix together remaining ingredients. Stir in meat mixture. Pour into a casserole dish.

Bake for 25 minutes at 400 degrees.

Then top with cheese and crushed corn chips. Bake 5 minutes longer.

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