CORN-PONE CASSEROLE

Name: CORN-PONE CASSEROLE
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
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

By Ellen Bales
@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 vote5

Comments:

2 Comments

Serves:

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
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How to Make CORN-PONE CASSEROLE

Step-by-Step

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.
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.
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.

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