Mexican Corn Bread Casserole Recipe
Ingredients
1/4 cup water
3 tablespoons margarine or butter
2 1/2 cups corn bread stuffing mix, crushed
1 slightly beaten egg
3/4 pound ground beef
1/2 of a medium onion,chopped (1/4 cup)
1 8 ounce can red kidney beans, drained
1 cup shredded Monterey
Jack cheese with jalapeno peppers (4 ounces)
1/2 of an 8 ounce can (1/2 cup) tomato sauce
2 teaspoons chili powder
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
Directions
In a medium bowl micro cook water and margarine or butter, un covered, on 100% power (high) 45 to 60 seconds or till margarine is melted.
Stir in stuffing mix and egg till moistened.
Turn crumb mixture into a 9 inch pie plate.
Using your hands, press crumb mixture firmly against bottom and sides of pie plate, then set aside.
Crumble beef into the mixing box then stir in onion.
Micro cook, covered, on 100%.power (high).
It 4 minutes or till beef is done and onion is tender, stirring once to break up beef.
Drain off fat.
Stir in kidney beans, cheese, tomato sauce, and chili powder.
Turn meat mixture into crust.
Micro cook, uncovered, on 100% power (high) 6 to 8 minutes or till heated through, rotating the dish every 3 minutes.
Top with cheese.
Cover and let stand 5 minutes.
Stir in stuffing mix and egg till moistened.
Turn crumb mixture into a 9 inch pie plate.
Using your hands, press crumb mixture firmly against bottom and sides of pie plate, then set aside.
Crumble beef into the mixing box then stir in onion.
Micro cook, covered, on 100%.power (high).
It 4 minutes or till beef is done and onion is tender, stirring once to break up beef.
Drain off fat.
Stir in kidney beans, cheese, tomato sauce, and chili powder.
Turn meat mixture into crust.
Micro cook, uncovered, on 100% power (high) 6 to 8 minutes or till heated through, rotating the dish every 3 minutes.
Top with cheese.
Cover and let stand 5 minutes.
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