Another one of my son's favorites, this one doesn't need to wait until cold weather...it's good any time!
Here's what you'll need for the casserole:
|2 lbs. lean ground beef|
|1/2 cup chopped sweet onion|
|1 tablespoon chili powder|
|1 tablespoon salt|
|2 tablespoons Worcestershire sauce|
|1 16-oz. can chopped tomatoes (or Ro-tel)|
|2 cans pinto beans|
And here's what you'll need for the cornbread topping:
|1 pkg. Jiffy cornbread mix|
|1/3 cup milk|
Brown ground beef and onions, then drain excess fat. Add all other casserole ingredients except pinto beans, cover and simmer over low heat for 15 minutes. Drain again of excess fat, then add beans and pour into 2-quart baking dish.
Mix cornbread ingredients lightly and pour over casserole mixture. Bake uncovered at 400° for about 20 minutes or until cornbread is a beautiful golden brown.
Serves 6-8 people.