Saturday, October 9, 2010

Food Storage Meals and Menu Planning - Lunch: Chili Cornbread Casserole!

Today's Lunch Menu Is:
Chili Cornbread Casserole!
Here's the Recipe:
1 Tbsp. Oil
1 Jar Bottled Hamburger, Drained
1/4 cup Dried Onions
1 1/2 cups Bottled Salsa
One can (15 oz.) Corn, drained
1/4 cup Water
1 cup Shredded Cheddar, optional
Cumin and Chili powder
Salt and Pepper
One box Cornbread Mix (7 to 8 oz.)
1/3 cup Milk, for Cornbread
1 large Egg, for Cornbread
(1 1/2 Tbsp. Powdered Egg to 3 Tbsp. Water)
Heat oil in a large skillet; sauté onion until soft.
Add beef; cook until no longer pink.
Discard fat.
Stir in the salsa, corn, water, and cheese.
Season to taste with cumin, chili powder, salt, and pepper.
Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top.
Follow cornbread package directions.
Spread a thin layer over the chili.
Bake at 375ºF for 40 minutes.
Cool 10 minutes before serving.
Serves 6
Here's the PDF:
This is another great
Give it a try and if you like it
make some EXTRAS
for later on!

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