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January 21, 2007

Chili Bake Casserole

This is an easy and delicious casserole. To save time, prepare the meat ahead. Great with a salad. This fed our five kids, my husband and myself with a bit of leftovers.

Ingrediants

1 pound of ground beef (you could use ground turkey, shredded chicken, etc.)
1 can chili beans (or kidney beans, black beans would do)
1 can chopped tomatoes
1 onion, chopped
2 cups of shredded cheddar cheese
1 package of taco seasoning
1 package of Jiffy corn muffin mix
1 egg + milk (for the corn muffins)

Take 1/2 cup of water and the taco seasoning, pour in pan and heat until thickened, stirring occasionally. Combine with drained beans and meat. (I did this right in the casserole dish to save a bowl.) Mix in tomatoes and onion and most of the cheese. Prepare corn muffin mix as directed; pour over the ingredients in the casserole pan, spreading it around a bit over the top. Sprinkle remaining cheese over top.

Bake uncovered at 375 for about 25 minutes or until corn mix is done and casserole is heated through.