CORN-PONE CASSEROLE

1
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

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1In 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.
2Stir 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.
3Spoon 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 CORN-PONE CASSEROLE

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