CORN-PONE CASSEROLE
By
Ellen Bales
@Starwriter
1
Photo: casualkitchen.blogspot.com
Ingredients
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1 flground beef (i use chuck)
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1 mediumonion, diced
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4 tspchili powder
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1 can(s)(28 oz.) tomatoes
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1 1/2 tspsugar
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1 1/2 tspsalt
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1/4 tspcracked pepper
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1 can(s)(16 to 20 oz.) red kidney beans, drained
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1 pkg(12 to 15 oz.) corn muffin mix
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1 cshredded pepper jack cheese
How to Make CORN-PONE CASSEROLE
- 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.