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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a recipe cut out from Snowdrift shortening. It is really pretty good. I think it should have sour cream served on the side, but I like sour cream on most mexican type dishes. Ingredients:
1 lb link sausage, cut in 1/2 inch pieces |
1 1/2 lbs ground beef |
1 large onion, chopped |
4 teaspoons chili powder |
salt |
1 (16 ounce) can whole kernel corn, drained |
1 (15 ounce) can tomato sauce |
1/2 cup all-purpose flour |
3/4 cup cornmeal |
1 (1 1/2 ounce) envelope cheese sauce mix |
1 teaspoon baking powder |
1/4 cup shortening |
1 egg |
3/4 cup milk |
3 tablespoons chopped ripe olives |
Directions:
1. Brown sausages, beef, and onion in large skillet.
2. Cook and stir until beef loses redness.
3. Drain fat.
4. Add chili powder, 1/2 tsp salt, corn, and tomato sauce.
5. Simmer 10 minutes.
6. In the mean time, combine flour, corn meal, sauce mix, baking powder, and 1/2 tsp.
7. salt in medium bowl.
8. Add shortening and cut through mixture 8-10 times.
9. Stir in remaining ingredients to form a soft dough.
10. Pour meat mixture into a 9x13x2 inch pan.
11. Spread topping over meat mixture.
12. Bake at 400 degrees for 30-35 minutes.
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