| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Bulk pork sausage or ground beef |
| 1 |
sm |
Green bell pepper; chopped (1/2 cup) |
| 1 |
sm |
Onion; chopped (1/4 cup) |
| 2 |
ts |
Chili powder |
| 2 |
cn |
Tomato sauce; (18 oz) |
| 1 |
cn |
Pinto beans; undrained (15-18 |
|
|
; oz) |
| 1 |
cn |
Whole kernel corn; drained (18 oz) |
| 2 |
c |
Shredded sharp Cheddar cheese; (8 oz) |
|
|
Corn Bread Topping; (see recipe below) |
|
|
Sour cream; chopped lettuce and |
|
|
; sliced ripe olives, |
|
|
; if desired |
INSTRUCTIONS
Heat oven to 400. Cook sausage, bell pepper and onion in 10-inch skillet
over medium heat, stirring occasionally, until pork is no longer pink;
drain. Stir in chili powder and tomato sauce. Pour into ungreased
rectangular baking dish, 13x9x2 inches. Spread with beans and corn;
sprinkle with cheese. Prepare cornbread topping and pour evenly over
cheese. Bake 25 to 35 minutes or until bubbly and topping is golden. Serve
with sour cream, lettuce and olives. Yield: 10 to 12 servings.
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