Southwest casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | pounds | Ground beef |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt; divided |
| ½ | teaspoon | Oregano, crushed |
| 3⅓ | cup | Drained, cooked beans pinto, red or pink beans |
| 29 | ounces | Canned tomatoes |
| 6 | ounces | Tomato paste |
| 2¼ | ounce | Sliced ripe olives |
| 5 | cups | Water, divided |
| 1 | cup | Yellow corn meal |
Directions
Saute onion in oil until tender. Add ground beef and brown, breaking apart with fork. Add chili powder, sugar. 1 teaspoon salt, oregano, beans, tomatoes, tomato paste, olives and ½ cup water; simmer 1 hour. Combine corn meal with ½ cup water. Bring remaining 4 cups water to boil. Add 1 teaspoon salt and corn meal; cook 10 minutes or until thickened. Spread half of corn meal mixture in bottom of deep 2-½ to 3-quart baking dish.
Add bean mixture; spread remaining corn meal mixture over beans. Bake at 350 F. 20 to 30 minutes or until thoroughly heated. Sprinkle with cheese; bake 5 minutes longer. Makes 8 servings. Recipe can be halved.
Tip: For zippy flavor add 1 minced clove garlic and ¼ teaspoon ground cumin.
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