From Stop and Shop
Get a taste of the Old West with this hearty casserole.
1 pound ground chuck
1 medium onion, chopped
1 (14.5 oz) can diced tomatoes, drained
1 (4.5 oz) can chopped green chilies, drained
1 cup fresh or frozen corn
1 10 3/4 oz can 98% fat free cream of mushroom
1 medium green bell pepper, seeded and chopped
1 to 1 1/2 tbsp chili powder, or to taste
1/2 tsp black pepper
1 package corn bread mix (prepare batter as directed)
3/4 cup shredded sharp Cheddar cheese, optional
Preheat oven to 400°F.
Brown meat and drain. Add chopped onion, and cook 2-3 minutes. Add tomatoes, chilies, corn, soup, bell pepper and seasonings, stir to mix. Spread in an ungreased 8″ square baking dish.
Prepare cornbread mix in a small mixing bowl. Top meat mixture with prepared cornbread batter, sealing to the sides of the pan; sprinkle with cheese.
Bake 20 minutes, or until cornbread is set, and cheese is golden brown. Note: This recipe may be doubled and baked in a 9×13″ baking dish.
Serve with a salad of mixed greens, avocado and cherry tomatoes.