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Meat


Beef
Standing Rib Roast  
Southwest Casserole  
Beer & Onion Brisket  
Chili con Carne  
Chili con Carne  
Kathy's Chili  
Chili Colorado  
Dressed Up Meatloaf  
Ella's Chop Suey  
Kathy's Corned Beef  
Meatloaf  
Pot Roasted Beef  
Pot Roasted Beef  
Cabbage Rolls  
Swiss Steak  
Porcupine Balls E

Pork
Glazed Pork Sirloin  
Quick Roast Pork  
Hawaiian Spareribs  
Hawaiian Spareribs  
Kielbasa with Noodles  
Pork Chili Verde  
Pork Loin Chops  
Pork Carnitas  
Pork Tenderloin with Habanero Sauce  
South Pacific Pork Loin  

Lamb
Lamb Pot Pie E
Oven Braised Lamb Shanks E
Turkish Pizza E
Grilled Lamb E,Q
Lamb Chili  
Lamb Koftas  
Lamb Shanks - Slow Cooker  
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Middle Eastern Style Lamb  
Roast Leg of Lamb E


Southwest Casserole

Contributed by: Melinda



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
  • 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 may be used in place of spices
    Ground turkey, chicken or cooked lentils (add with tomatoes) can be substituted for beef

    Questions about this recipe?

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