Friday, September 5, 2008

Cornpone Casserole

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 egg
     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.

Pam siggie 2

3 comments:

  1. Sounds so good for a fall or winter day!
    Have a great weekend!
    Rondell

    ReplyDelete
  2. Pam,
    Do you know what I love about your recipes? Almost everything you post I can make gluten free (for me) and my family would love them too. Thanks for your wonderful recipes!
    Hope you have a very blessed weekend,
    Robin~♥

    ReplyDelete
  3. YUM! I LOVE CORN in any shape so that's going in my recipe box!

    ReplyDelete

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