Freezer mix mexican casserole
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Beef-Tomato Freezer Mix |
| 2 | teaspoons | Chili powder |
| ⅓ | cup | Water |
| 1 | can | Corn; (16oz), whole kernal |
| 1 | can | Ripe olives; (2 1/4oz), slic |
| ½ | cup | Biscuit; baking mix |
| ¼ | cup | Yellow cornmeal |
| ¾ | cup | Cheddar cheese; shredded |
| 1 | Egg | |
| 3 | tablespoons | Milk |
Directions
Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling.
Reduce heat; cover and simmer 5 minutes. Heat oven to 400'. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about ½ inch apart onto meat mixture. (The batter will bake together to form crust.) Bake uncovered 20 minutes.