Camp cook's casserole

Yield: 5 Servings

Measure Ingredient
1¼ pounds Lean ground beef; crumbled
½ cup Chopped onion
3 tablespoons Dry taco seasoning mix
14½ ounce Mexican-style tomatoes chopped (discard 2 Tbsp liquid)
30 ounces Canned pinto beans
⅓ cup Ripe olives, sliced
3 tablespoons Chopped fresh parsley
4 ounces Monterey Jack cheese (shredded)
1 Can cornbread twists (refrigerated dough)
1 Egg yolk; slightly beaten
1 tablespoon Water

1. Saute beef and onion in a 12" cast-iron skillet over medium heat; drain.

2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese.

3. Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of dish.Brush twists with mixture of egg and water.

4. Bake at 350 F for 15 minutes, or until lightly browned.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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