 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Recreated from the memory of a wonderful cookbook called 'Three Easy Pieces' published by General Foods. The original recipe called for cornbread stuffing and using an 8x8 pan, but I've never made it that way. It's also a great way to use up that half of a can of tomato paste! If you have a little extra corn muffin mix, bake in a greased ramekin. Ingredients:
1 (8 ounce) package corn muffin mix |
1 lb ground beef |
1/2 medium onion, diced |
2 tablespoons tomato paste (optional) |
1 tablespoon cumin |
1 tablespoon chili powder |
1 tablespoon garlic powder |
15 ounces diced tomatoes (you'll use about half of a can) |
1 cup beans (you may use pinto, kidney or black) |
1 cup sharp cheddar cheese, shredded (cheddar or pinconning) |
Directions:
1. Preheat oven to 350.
2. Oil an 11 x 7 casserole (or a baking dish with similar square inch measurement).
3. Prepare corn muffin mix per package directions.
4. Pour muffin mix into baking dish until it is 1/2 -3/4 thick; bake for 7-9 minutes until firm, but not brown.
5. While muffin mix is baking, brown ground beef and onion in skillet over medium heat.
6. If ground beef is a little dry, add 2 T water before adding (optional) tomato paste and spices. It will mix better that way. Cook off extra water on low heat.
7. Onto the cooked cornbread layer the seasoned ground beef, tomatoes and beans.
8. Cover with the sharp cheese.
9. Bake at 350 for 15-20 minutes, until the cheese has melted and the casserole has been heated through. You don't want the cornbread to burn.
|
|