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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This was voted the best main dish in a cooking contest between fire stations in San Bernadino, California. I've used the recipe for years and shared it with many friends. - Peggy Stevens, Rogue River, Oregon Ingredients:
1 package (6 ounces) crushed corn bread stuffing mix |
2 eggs, beaten |
1 can (4 ounces) mushroom stems and pieces, drained |
2 teaspoons garlic powder |
3 pounds ground beef |
2 cans (4 ounces each) chopped green chilies |
1/4 cup shredded cheddar cheese |
1/4 cup salsa |
Directions:
1. In a large bowl, prepare the corn bread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble beef over mixture and mix well.
2. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
3. Sprinkle with cheese and top with salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted. Yield: 12 servings.
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