Mexican Bean Casserole
This casserole makes a flavorful, one-dish meal.
1 24 oz. jar Randal Pinto Beans
1/2 cup chopped onions
1 tablespoon margarine or butter
1 pound lean ground beef
1 (1 1/4 oz.) package taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons crushed dried red peppers (optional)
2 cups canned whole peeled tomatoes, chopped without juice
1 cup grated sharp cheese
1 8 oz. package corn muffin mix
1/2 cup grated sharp cheese
In a skillet saute onions in margarine, add ground beef and cook until well browned. Drain off fat.
Stir in taco seasoning, salt, pepper, and crushed red peppers.
Stir in beans and tomatoes.
Cook for 10 minutes over low heat, stirring frequently.
Add grated cheese, stir until melted.
Put mixture into 2 quart buttered casserole.
Prepare corn muffin mix according to package directions.
Spoon batter around edge of casserole, leaving center uncovered. Top corn muffin mixture with 1/2 cup with grated cheese.
Bake in 400 degree oven for 20 to 30 minutes until corn muffin mixture is done and meat and bean mixture is hot and bubbly.
Randall beans are fully cooked and all natural. There are no preservatives, heavy seasonings or artificial additives to get in the way of this ORIGINAL recipe.