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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This makes a very large casserole dish - so is especially good to take to potlucks and large gatherings. I have never tried to cut the recipe in half - but I'm sure it could be done without any problem. (I believe I have the size of the Jiffy Corn Muffin Mix right - they are the small boxes) Ingredients:
2 1/2 lbs ground sirloin |
1 1/2 cups chopped onions |
1 (16 ounce) jar medium ortega garden-style salsa |
2 (1 1/4 ounce) packages taco seasoning mix (i only use about 1 1 /2 packages) |
1/4 cup water |
1 (16 ounce) bag frozen corn |
1 cup sliced ripe olives |
2 (8 1/2 ounce) packages jiffy corn muffin mix |
1 1/2 cups cheddar cheese, shredded (the taco blend of cheese works well) |
1 (4 ounce) can diced green chilies |
Directions:
1. Brown meat and onion until meat is no longer pink. Drain any excess fat.
2. Add taco seasoning, water and salsa. Simmer 5 to 6 minutes until thickened but not dry.
3. Add corn and olives.
4. Spoon into an ungreased 3 1/2 to 4 quart casserole dish.
5. Prepare Corn muffin mix according to instructions on box. Add cheese and chopped green chilies.
6. Spread over meat mixture.
7. Bake, uncovered at 350 for 35 minutes or until golden.
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