Camp Cooks Casserole Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Lean ground beef, crumbled
1/2 cup: Chopped onion,
3 tbsp: Dry taco seasoning mix,
14 1/2 ounce: Mexican-style tomatoes, chopped -(discard 2 Tbsp liquid)
30 ounce: Canned pinto beans,
1/3 cup: Ripe olives, sliced
3 tbsp: Chopped fresh parsley,
4 ounce: Monterey Jack cheese, shredded
1 Can: cornbread twists, refrigerated dough
1: Egg yolk, slightly beaten
1 tbsp: Water,
Directions:
1. Saute beef and onion in a 12" cast-iron skillet over medium heat;
drain.
2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle
with cheese.
3. Twist cornbread strips while shaping in lattice pattern over
mixture, making sure strips adhere to sides of dish.Brush twists with
mixture of egg and water.
4. Bake at 350 F for 15 minutes, or until lightly browned.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
drain.
2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle
with cheese.
3. Twist cornbread strips while shaping in lattice pattern over
mixture, making sure strips adhere to sides of dish.Brush twists with
mixture of egg and water.
4. Bake at 350 F for 15 minutes, or until lightly browned.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp