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July 2006 Casserole for the Community Kitchen

CORNBREAD - CHILI CASSEROLE  

1 1/2 lb. ground beef, turkey or soy equivalent

2 6-oz. pkgs. (or 2 cups) cornbread mix

1 16-oz. jar salsa

Milk/ margarine/ egg, as needed for mix

1 26-oz. can red kidney beans (drained)

1 28-oz. can diced tomatoes (undrained)

1/2 cup shredded cheddar cheese

1 10-oz. pkg. frozen corn

4 t. chili powder (optional)

Brown ground beef in frying pan. Put next 5 ingredients in a large pot; cook 5-10 minutes, until heated through. Add meat to pot. Meanwhile, mix cornbread according to package directions. Spray aluminum pan with non-stick spray. Spoon cornbread batter around outside edge of aluminum pan. Spoon hot beef mixture into center. Bake at 400 for 20 minutes. Sprinkle with cheese. Cover with aluminum foil; write “Cornbread - Chili Casserole” on the foil. FREEZE.


Episcopal Church, USA

© 2003, Saint Philip's Episcopal Church
Mailing Address: P.O. Box 218, Durham, NC 27702
Telephone 919-682-5708, Fax 919-683-1857

Webmasters: Jack Mitchell, David Smith


Diocese of NC