Project Description

bean casserole

Recipe Ingredients:

  • 1 envelope (1 & 1/2-oz.) enchilada sauce mix

  • 1 can (8-oz.) tomato sauce

  • 1/2 pound ground beef

  • 3 cups cooked*, drained red kidney beans or two 16-oz. cans, drained

  • 1 package cornbread mix (any size)

Instructions

Make enchilada sauce with the tomato and 1-1/2 cups water as directed on envelope. While it simmers, brown ground beef lightly in skillet, stir–ring to break up meat. Empty beans into a 6-cup casserole, stir in beef and sauce; put into a 375ºF. oven to heat while you mix the cornbread. When casserole is bubbling hot, drop part of the cornbread batter by spoonfuls over top, like islands with space between. Put rest of batter into muffin pans. Bake both casserole and muffins at 375ºF. about 25 minutes. Makes 6 generous servings.

*For best results, soak and cook dry beans by preferred method.