Post by Robyn2 on Aug 30, 2002 13:59:36 GMT -6
Beef, Bean, and Cornbread Casserole
1 lb. ground round
1 cup chopped onion
2 cloves garlic, chopped
16 ounces tomato sauce
2 (16 ounce) cans of pinto beans
1 (4.5 ounce) of chopped green chiles, undrained
1 Tbs. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano.
1 package Jiffy cornbread prepared according to package
(can add 1 cup grated cheddar to batter, if desired)
Preheat oven to 400 degrees F.
Saute first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake at 400 degrees for 30 minutes or until lightly browned.
1 lb. ground round
1 cup chopped onion
2 cloves garlic, chopped
16 ounces tomato sauce
2 (16 ounce) cans of pinto beans
1 (4.5 ounce) of chopped green chiles, undrained
1 Tbs. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano.
1 package Jiffy cornbread prepared according to package
(can add 1 cup grated cheddar to batter, if desired)
Preheat oven to 400 degrees F.
Saute first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake at 400 degrees for 30 minutes or until lightly browned.