CORN-PONE CASSEROLE

Ellen Bales

By
@Starwriter

I found this recipe on an old yellowed newspaper clipping--no telling how old it is. But it sounds very easy and full of flavor. Try it!
Photo: casualkitchen.blogspot.com


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Rating:

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Serves:

6

Prep:

40 Min

Cook:

20 Min

Ingredients

1 fl
ground beef (i use chuck)
1 medium
onion, diced
4 tsp
chili powder
1 can(s)
(28 oz.) tomatoes
1 1/2 tsp
sugar
1 1/2 tsp
salt
1/4 tsp
cracked pepper
1 can(s)
(16 to 20 oz.) red kidney beans, drained
1 pkg
(12 to 15 oz.) corn muffin mix
1 c
shredded pepper jack cheese

Directions Step-By-Step

1
In a large saucepan over high heat, cook beef and onion until all juices evaporate and meat is browned, stirring occasionally. Stir in chili powder; cook 1 minute.
2
Stir in tomatoes with their liquid, sugar, salt and pepper; over high heat, heat to boiling. Reduce heat to low; cover, simmer for 30 minutes, stirring often. Stir in the beans.
3
Spoon mixture into a 12x16-inch baking dish. Prepare corn-muffin mix according to package directions. With the back of a spoon, spread batter evenly over top of meat mixture in casserole. Bake in a preheated 400-degree oven, uncovered, for 10 minutes. Sprinkle cheese over casserole and continue baking another 10 minutes until golden brown and toothpick inserted into corn bread comes out clean.

About this Recipe

Course/Dish: Beef, Casseroles
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #comfort, #zesty, #hearty