»Back to Beef
Southwest Casserole
What you need
- »«Filling»«
- 1 1/2 lbs ground lean beef
- 1 large chopped onion
- 1 large minced garlic clove
- 1/4 cup chopped green pepper
- 1 8 oz. can tomato sauce
- 1 28 oz. can chopped tomatoes
- 1 15 oz. can pinto or kidney beans, drained
- 1 cup Frozen corn
- 1 tsp cumin
- 2-3 tsp chili powder
- Salt & pepper
- »«Topping»«
- 1 1/2 cups milk
- 1/2 cup cornmeal
- 2 tbl butter
- 1 tsp salt
- 2 eggs
- Frozen corn to taste
- 1 cup shredded cheese
How to make it
- Thaw corn and drain beans
- Brown ground beef with onion, garlic and green pepper
- Add spices, tomato sauce, tomatoes, and beans and cook about 15 to 20 minutes until flavors blend
- Add corn and pour mixture into well greased baking dish or casserole
- In a saucepan, thoroughly blend milk, cornmeal, butter and salt
- Place over medium heat and cook until thick
- Add corn, lightly beaten eggs and 1/2 the cheese
- Mix well and pour over the meat mixture
- Sprinkle remaining cheese over top and bake at 350 for 45 minutes to 1 hour
Taco seasoning blends can be used in place of spices.
Ground turkey, chicken or cooked lentils (add with tomatoes) can be substituted for beef
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: