July 23, 2011
From the Pantry - Chili Beef Casserole
Here's a recipe that has ingredients straight from the pantry. If I don't have an onion on hand, I use dried minced onion or I add some onion powder. It is a hearty casserole that is very good for home and for a pot luck at church.
1 lb. ground beef (or less)
1 small onion chopped
1 16 oz. can pork n beans, undrained
1 can corn, undrained
1 tablespoon chili powder
2 cups corn chips OR cornbread batter
1/2 cup (or less) shredded cheese - can be optional
In skillet brown ground beef with onion, rinse or drain the fat. Add the beans, corn, and chili powder. Pour into a casserole dish and top with the corn chips OR make a cornbread batter from 1 box of Jiffy cornbread mix OR do as I do and make your own cornbread batter from scratch. Sprinkle with cheese and bake at 350 degrees for 30 to 35 minutes.
This is one of those recipes that I always have the ingredients on hand. When I first made this recipe about 20 years ago I topped it with the corn chips as the recipe directed. One time I didn't have corn chips and didn't want to go to the store so I added cornbread batter and we liked it a lot better. I also feel is is better for you without the corn chips.
You can make a lot of casseroles out of pork n beans and that is why I stock up on these during the summer when they are on sale really cheap. I always buy a year's supply at this time.