Beef and Mirliton Casserole
- 1½ tablespoons bacon drippings or vegetable oil
- 2 medium-large mirlitons (about 1½ pounds), quartered lengthwise, peeled, pitted, and cut into ½- inch dice
- 1 pound ground beef chuck
- 1 large yellow onion, coarsely chopped
- 1 small green bell pepper, cored, seeded, and finely diced
- 1 large garlic clove, finely chopped
- One 4.5-ounce can chopped green chilies, well drained
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups coarsely crumbled stale, firm-textured white bread (about 4 slices)
- 2 cups coarsely shredded sharp Cheddar cheese
Instructions:
Wherever mirlitons grow (principally in Louisiana and Florida), these pear-shaped, white-fleshed, pale green vegetables (kin both to cucumbers and summer squash) are also called vegetable pears, christophenes, custard marrows, and chayotes.
- Lightly spritz a shallow 2-quart casserole with nonstick cooking spray and set aside.
- Heat the bacon drippings in a large, heavy skillet over moderately high heat for 1 minute. Add the mirlitons and stir-fry for about 2 minutes or until golden. Reduce the heat to low, cover the skillet, and cook the mirlitons, stirring now and then, for about 25minutes or until nearly tender. Toward the end of cooking, preheat the oven to 350° F. Using a slotted spoon, transfer the mirlitons to a large plate and reserve.
- Raise the heat underneath the skillet to moderately high, add the ground beef, and cook, breaking up the clumps, for 3 to 4 minutes or until no traces of pink linger. Mix in the onion, bell pepper, and garlic and cook, stirring often, for about 10 minutes or until limp. Mix in the chilies, salt, and black pepper and cook and stir for about 1 minute. Return the mirlitons and any accumulated juices to the skillet and stir well to mix.
- Set the skillet off the heat and mix in the crumbled bread, then the shredded cheese. Scoop all into the casserole, spreading to the edge.
- Slide onto the middle oven shelf and bake uncovered for 25 to 30 minutes or until bubbling and tipped with brown.
- Serve at once as the main dish of a casual lunch or supper. Sliced red-ripe tomatoes are the perfect accompaniment and all you need to round out the meal.