Post by bren on May 14, 2013 16:49:22 GMT -6
BEEF, BEAN, AND CORNBREAD CASSEROLE
1 lb. ground round
1 cup chopped onion
2 cloves garlic, chopped
16 ounces (2 cups) tomato sauce
2 cans (16 ounce each) pinto beans, drained
1 (4.5 ounce) chopped green chiles, undrained
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
FOR THE CORNBREAD MIXTURE:
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 (2 cups) tomato sauce
2 cans (16 ounce each) pinto beans, drained
1 (4.5 ounce) chopped green chiles, undrained
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
FOR THE CORNBREAD MIXTURE:
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.