Monday, May 5, 2014

Happy Cinco de Mayo! TexMex Beef Casserole

This recipe was created for a one dish meal commemorating Cinco de Mayo.
Familiar  and delicious flavors lace this simple to prepare and a joy to eat beef casserole filled with simple pantry ingredients and wonderful spices like cumin and chili powder. My 6 year old Bronwyn enjoyed the dish enough to request seconds as her after school snack the next day.  This dish of course can be enjoyed anytime and can be prepped ahead , just leave off the corn bread crust until ready to bake.
2 lbs. ground beef
1/2 c. chopped  onion
1/3 c. celery, small dice
3 cloves garlic, pressed or finely minced
1 tbsp. chili powder
2 tsp. cumin
2 c. diced tomatoes
1 10 oz. can condensed tomato soup
1 14 oz.can french green beans drained
1 14 oz. can or fresh corn kernels, drained
2  c. cheese sauce or 2 1/2 cheddar cheese, shredded
1/2 c. salsa
1 box corn muffin mix
olive oil for drizzling
Preheat oven to 375*F.
In a large saute pan over medium high heat, brown beef with onion, celery and garlic.
Drain beef well.
Add chili powder and cumin.
Reduce heat to medium.
Add tomatoes, soup, green beans, corn, cheese and salsa.
Fold together and heat until bubbling, about 5 -7 minutes.
Transfer to greased baking vessel and spread evenly.
Prepare muffin mix according to instruction, adding about 1/3 cup EXTRA milk then add :
1 tsp. honey
1 tsp. olive oil or vegetable oil
dash or Sriracha to taste
Stir until just blended and spread over beef mixture.
Bake uncovered until golden, about 15 minutes then cover loosely and bake additional 15 -20 minutes.
Let stand several minutes before serving.
Makes 10-12 servings.
Feel free to halve recipe or prepare in two small dishes and freeze one for later.

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