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A fiesta for your tastebuds. (Also known
as Camp Cook's Casserole) Complete the meal with a green salad.
Mi
Casa Cassoulet with Adobe Twists
- 1 1/4 pounds lean ground
beef or 1 pound fully cooked ground beef
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
1 (15-ounce) can Mexican style chopped tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 tablespoons fresh parsley, chopped
4 ounces Monterey Jack cheese, shredded
1 (11 1/2-ounce) can refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water
- Saute beef and onion in
a large skillet over medium heat until beef is no longer pink
and onions are limp, stirring to break up ground beef into medium
sized crumbles. Drain off drippings.
- If using fully cooked
ground beef, saute onion until limp, add beef and stir until
warm. Proceed as directed below.
- Open can of tomatoes and
discard 2 tablespoons of the liquid.
- Add taco seasoning mix,
tomatoes with remaining liquid, beans, olives and chopped parsley
to meat and onion mixture. Mix lightly.
- Spoon mixture into 9x12-inch
baking dish. Sprinkle with cheese.
- Divide cornbread twists
and press each piece to 10 inches. Twist strips while shaping
in lattice pattern over mixture. Press each strip to side of
dish making sure they adhere to sides of the dish.
- Brush twists with mixture
of egg and water.
- Bake at 350ºF (175ºC)
for 15 minutes or until lightly browned.
Serves 4 to 6.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
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