Preheat oven to 400 degrees F. In 12 inch skillet, brown ground beef and onion over medium high heat; drain. Sit in Ragu sauce, beans and chili powder. Meanwhile, prepare corn bread mix according to package directions; do not bake.
In ungreased 2 qt. baking dish, spread ground beef mixture. Top with corn bread mixture. Bake, uncovered, 20 minutes or until toothpick inserted in center of corn bread comes out clean and top is golden. Serves 6.
Combine cheeses in a 10x6x2 baking dish, layer cheese and chilies. Combine eggs, flour, and milk; pour over cheese mixture. Bake at 350 degrees for 30 minutes. Top casserole with half the tomato sauce or salsa; bake 10 minutes longer. Let stand 5 minutes before serving. Pass remaining sauce. 8 servings
Very good casserole! Definitely has a chili flavor!
1 lb. hamburger
2 1/2 cups tomato juice
1 small can kidney beans or pork and beans (I prefer pork and beans)
1/2 cup raw rice
1 onion, chopped
2 tsp. chili powder
Brown hamburger, onion in pan; drain. Add rest of ingredients together and put all in large 9-10 in. skillet. Cover, bring to a boil, then simmer for 50 minutes. Sprinkle extra chili powder on if you like.
This is a great casserole that can be made fairly quickly. The whole family will love this!
8 oz. macaroni or rotini pasta
1 lb. hamburger or ground pork
1 small onion, chopped
1 can chili with beans
2 Tbsp. ketchup
cheddar cheese, shredded
salt and pepper, to taste
Cook macaroni. Rinse in cold water, and drain. Brown meat and onion; drain fat. Mix macaroni, meat, chili with beans and ketchup. Add a bit of water or tomato juice if mixture is too dry. Place 1/2 of mixture in 2 quart casserole. Cover with cheese. Add remaining mixture. Bake at 350 degrees F for 30-35 minutes.
This delicious dinner dish can be baked in a large casserole dish or in two smaller dishes to suit any size family! Either way, try this dish served with sour cream and enjoy an entirely new, rich and creamy dinner treat!
1 pound ground beef
2 cans of chili (15 ounces each) without beans
1 can (8 ounce) of tomato sauce
1 can (2 1/4 ounce) of sliced and ripe olives, drained
1 can (4 ounces) of chopped green chilies
2 cups (or 8 ounces) of shredded cheddar cheese (can be substituted with taco or Mexican shredded cheese)
1 bag (32 ounces) of frozen Tater Tots
In a large skillet, cook the ground beef over medium heat until it is no longer pink and drain the excess fat. Stir in the chili, tomato sauce, olives and green chilies. Transfer to a greased 9x13 inch pan or two greased 8 inch square baking dishes. Sprinkle with the cheese and then top with Tater Tots. To cook immediately without freezing, cover and bake the casserole at 350 degrees for 45-50 minutes or until thoroughly heated.
Cover with foil and freeze the casserole for up to three months. When you are ready to use the frozen casserole, remove it from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes or until thoroughly heated.
One large casserole yields 12 servings while smaller casseroles yield six servings.
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