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Mexican Casserole

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2 lbs. lean Ground beef
1 Onion (Chopped fine)
1 can 14.5 oz Stewed Tomatoes
2 cans 15.5 oz. Mexican Style Chili Beans
1 cup uncooked rice
1/2 Pkg. 1.25 oz. McCcormick Chili Seasoning or
any other preferred brand.
2 cups Cheddar Cheese (grated)
Corn Bread (Recipe Below)

Brown the Lean Ground beef and onion in a large Skillet. Puree the
Stewed tomatoes and cook the rice according to the directions on box
or pkg of rice while the meat is browning. Drain any excess grease
from the ground beef mixture, then add the pureed tomatoes, chili
beans, cooked rice, and 1/2 of the pkg of chili seasoning to the meat
mixture. mix thoroughly, then simmer for about 20 minutes.

While the above is simmering make the following Corn Bread recipe.

Corn Bread ***(See Alt. Below)
Preheat oven to 425 Deg. F.
Grease thoroughly a 13x9x2 In. Cake Pan

Mix together in the following order:
1 cup of Yellow Corn meal
1 1/4 Cup Flour
3/4 Cup Sugar
4 tsp. Baking Powder
1/4 tsp. salt
2 Large Beaten Eggs
1 Cup Milk
1/8 Cup Melted Butter or Shortening

Add all the ingredients together except the butter, and mix
well, then mix in well the butter of shortening and put into the
cake pan. Bake for about 20-25 Min. in oven until toothpick in
center comes out clean.

Top Corn Bread with all the meat mixture from the frying pan.
Place the grated cheese on top and place back into oven until
cheese is melted on top.
Serve with Picante or Salsa Sauce.
Makes about 8-10 Servings.


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