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Southwestern Ham Casserole


Southwestern Ham Casserole

Southwestern Ham Casserole

Copyright 2009 Kevin D Weeks
This Southwestern Ham Casserole is perfect for using up that last bit of baked ham - you know, when you've got too little to feed two people and too much to throw away. If you happen to have some leftover rice all the better, but if not rice is easy enough to make. You can use a commercial chile powder if you wish, but my recipe for chile powder has a nice smoky flavor from the chipotles. (Larger image.) Serves 2.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 4 - 6 oz cooked ham; cut into 1/2-inch cubes
  • 1 1/2 Tbsp. olive oil
  • 1/2 sm. yellow onion; chopped (about 1/3 cup)
  • 1/2 sm. green pepper; chopped (about 1/3 cup)
  • 1/2 jalapeno pepper; finely chopped (about 1 Tbsp.)
  • 8 oz. can diced tomato with juice
  • 1 cup cooked rice
  • 1/2 tsp. coarse salt
  • 1/2 tsp. coarse salt
  • 1/4 tsp. ground black pepper


1. Heat oven to 400F.

2. Heat oil in a non-stick skillet over medium-high heat.

3. Add ham and slightly brown. Using a slotted spoon, transfer ham to a mixing bowl.

4. Reduce heat to medium and add onion and peppers to skillet. Cook about five minutes until softened.

5. Add tomatoes to skillet and scrape up browned bits. Add to bowl.

6. Add rice and spices to bowl and mix thoroughly.

7. Scoop mixture into a 1 1/2 quart casserole dish and cover with foil.

8. Bake 15 minutes then uncover and bake 15 minutes longer.

9. Serve with pepper sauce on the side.

*Recipe for chile powder.

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