November 2001

RECIPE OF THE

MONTH

Beef, Bean and Cornbread Casserole

from Stephanie S.

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Meals:	1	2	3	4	5	6
Serves:	(4)	(8)	(12)	(16)	(20)	(24)
Ingredients:
Ground round	3/4 lb.	1 1/2 lb.	2 1/4 lb.	3 lb.	3 3/4 lb.	4 1/2 lb.
Onion, chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Garlic, minced	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1T.	1/4 C. + 2 T.
Chili powder	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Ground cumin	1 1/2 t.	1 T.	1 T. + 1 1/2 t.	2 T.	2 T. + 1 1/2 t.	3 T.
Sugar	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Dried oregano	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Tomato sauce; no salt	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Pinto beans, drained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Green chilies, chopped	4.5 oz.	9 oz.	13.5 oz.	18 oz.	22.5 oz.	27 oz.
Topping:
Jiffy cornbread mix	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Egg	1	2	3	4	5	6
Milk	3/4 C.	1 1/2 C.	2 1/4 C.	3 C.	3 3/4 C.	4 1/2 C.

Prep Directions: Brown ground round, onion and garlic until browned. Drain.

Assembly Directions: Mix meat with chili powder, cumin, sugar, oregano, tomato sauce, beans and green chilies.

Freezing and Cooking Directions: Pour mixture into a one-gallon freezer bag.

To serve, thaw. Heat meat mixture in a saucepan until hot. Pour into a 2-quart casserole dish coated with cooking spray. Combine milk and egg in a bowl and stir in corneal mix. Pour over hot beef mixture. Bake at 400 degrees for 20 minutes.

Stephanie’s Comments: This is a perfect recipe for the days you forget to defrost. The beef and bean mixture has to be hot before you put the cornbread on it. There have been several times when I have defrosted the mixture in the microwave oven and then put it in a bowl and microwaved it more until it was hot.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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This page was last updated on Wednesday, June 11, 2008.