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MEXICAN CASSEROLE
MEXICAN CASSEROLE
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PrintINGREDIENTS
- TORTILLAS(12-14):
- 3/4 c. corn meal
- 1 TBSP. salt
- 2 eggs, beaten
- 2 TBSP. butter, melted
- 1/2 c. flour
- 2 TBSP. sugar
- 1 1/4 c. boiling water
- 2/3 c. milk
- 2 tsp. baking powder
- FILLING:
- 2 lbs. ground beef
- 1 lg. can red kidney beans
- 1 pkg. chili seasoning
- SAUCE:
- 1- 16oz.can stewed tomatoes
- 2 TBSP. butter
- 1/2 pkg. chili seasoning
DIRECTIONS
Mix corn meal,sugar, salt and water: cover and let sit for at least30 minutes.
In a small bowl, mix eggs,milk and butter. Beat until smooth and then add to corn meal mixture. In separate bowl, sift together baking powderand flour and add to corn meal mixture.
Beat until smooth.
Preheat griddle or frying pan.
Pour 1/4 cup of batter onto hot greased pan. Turn after lightly brown.
Keep warm in oven until ready to fill.
FILLING:
Brown the ground beef,drain off grease. Add chili seasoning and chili beans with the juice. Bring to a boil, then lower temp. and simmer for 10 to 15 mins.
SAUCE:
Combine in a pan stewed tomatoes, butter and chili seasoning and simmer for 10 mins.
HOW TO PUT TOGETHER:
Add approx. 1-2 Tablespoons of FILLING to each TORTILLA. Fold top over. Arrange in an oven proof casserole. Spoon SAUCE over the tortillas. Bake at 400* for 15 mins. Serve with cole slaw.
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