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| Home -> [Casseroles, Entrees] -> [Camp cook's casserole Recipe] |
Camp cook's casserole
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Casseroles, Entrees |
Rating: |
0 |
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Ingredients:
| 1 1/4
| lbs | Lean ground beef, crumbled | | 1/2
| cup | Chopped onion | | 3
| tbsp | Dry taco seasoning mix | | 14 1/2
| oz | Mexican-style tomatoes | | | -- chopped | | | --(discard 2 Tbsp liquid) | | 30
| oz | Canned pinto beans | | 1/3
| cup | Ripe olives, sliced | | 3
| tbsp | Chopped fresh parsley | | 4
| oz | Monterey Jack cheese | | | -(shredded) | | 1
| | Can cornbread twists | | | -(refrigerated dough) | | 1
| | Egg yolk, slightly beaten | | 1
| tbsp | Water |
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Procedures:
| 1 | Saute beef and onion in a 12" cast-iron skillet over medium heat; drain. | | 2 | Add taco seasoning, tomatoes, beans, olives and parsley. | | 3 | Sprinkle with cheese. | | 4 | 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. | | 5 | Bake at 350°F for 15 minutes, or until lightly browned. | | 6 | * cookfdn brings you this recipe with permission |
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