corn-pone casserole
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
prep time
40 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 1 fluid ground beef (i use chuck)
- 1 medium onion, diced
- 4 teaspoons chili powder
- 1 can (28 oz.) tomatoes
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon cracked pepper
- 1 can (16 to 20 oz.) red kidney beans, drained
- 1 package (12 to 15 oz.) corn muffin mix
- 1 cup shredded pepper jack cheese
How To Make corn-pone casserole
-
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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Casseroles
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#comfort
Keyword:
#zesty
Keyword:
#hearty
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