1 medium onion, chopped
4 tsp. chili powder
1 (28 oz.) can tomatoes
1 (12-15oz.) pkg. corn muffin mix
1 1/2 tsp. sugar (totally optional)
1 1/2 tsp. salt (also optional)
1/4 tsp. pepper
1 (16-20oz.) can red kidney beans, drained
Makes 6 servings
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| Corn Pone Casserole | |||||||||
| 1 lb. ground beef 1 medium onion, chopped 4 tsp. chili powder 1 (28 oz.) can tomatoes 1 (12-15oz.) pkg. corn muffin mix 1 1/2 tsp. sugar (totally optional) 1 1/2 tsp. salt (also optional) 1/4 tsp. pepper 1 (16-20oz.) can red kidney beans, drained |
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| Preheat oven to 400 degrees. in a 4 quart saucepan, brown ground beef & onion. Stir in chili powder. Cook 1 minute. Add tomatoes (with their liquid), salt, sugar, & pepper. Heat to boiling. Reduce heat to low, cover & simmer 30 minutes, stirring often. Stir in beans. Dump into 12 x 8 inch baking pan. Prepare corn muffin mix according to label directions. Spread muffin mix evenly over meat mixture. Bake 15-20 minutes or until golden brown. Makes 6 servings |
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