Mexican Corn Bread Casserole
|Water||1⁄4 Cup (4 tbs)|
|Stuffing corn bread mix||2 1⁄4 Cup (36 tbs), crushed|
|Egg||1 , slightly beaten|
|Ground beef||3⁄4 Pound|
|Onion||1⁄2 Medium, chopped to make 1/4 cup|
|Canned red kidney beans||8 Ounce, drained (1 Can)|
|Shredded monterey jack cheese with jalapeno||4 Ounce (1 Cup)|
|Tomato sauce||4 Ounce (1/2 Of A 8 Ounce Can Or 1/2 Cup)|
|Chili powder||2 Teaspoon|
|Shredded monterey jack cheese with jalapeno||2 Ounce (1/2 Cup)|
In a medium bowl micro-cook water and butter or margarine, uncovered, on 100% power (HIGH) 45 to 60 seconds or till butter is melted.
Stir in stuffing mix and egg till moistened.
Turn crumb mixture into a 9-inch pie plate.
Using your hands, press crumb mixture firmly against bottom and sides of pie plate, then set aside.
Crumble beef into the mixing bowl, then stir in onion.
Micro-cook, covered, on 100% power (HIGH) about 4 minutes or till beef is done and onion is tender, stirring once to break up beef.
Drain off fat.
Stir in kidney beans, cheese, tomato sauce, and chili powder.
Turn meat mixture into crust.
Micro-cook, uncovered, on 100% power (HIGH) 6 to 8 minutes or till heated through, rotating the dish every 3 minutes.
Top with cheese.
Cover and let stand 5 minutes.