Southwest casserole

Yield: 8 Servings

Measure 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

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.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>

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