This is from Emilie Ahern’s blog. You can find a link to the blog in my blogroll. She does scrapbooking and is a self-confessed foodie. There are definately some great recipes on here. Here’s this one. It looks great and you can freeze it!
1.5 lbs ground beef
.5 cup minced onion
1 T minced garlic
1 small can of tomato paste
1 package taco seasoning
28 oz can of diced tomatoes
1 can of black beans, rinsed and drained
1 small can of green chilis
1 c frozen corn
juice from 1 lime
8 oz shredded cheddar cheese
1 box of Jiffy cornbread mix
In a large pot, brown beef with onions. Add garlic and cook for 2 minutes. Add all other ingredients though cilantro. Mix well. Pout into and 8 x 8 pan. Top with cheddar. Make cornbread according to package directions. Spread on top of casserole. Bake at 375 for 35-45 minutes or until top is browned and filling is bubbly.
Cover tightly with foil and freeze. To cook from frozen, uncover and let sit at room temp. for 30 minutes. Then cover with foil and bake at 375 for 35-45 minutes. Then uncover and bake for an additional 45 minutes or until top is browned and filling is bubbly.
Here’s the link to the recipe: (She has a picture tutorial on it! YAY!)
Enjoy and let us know how you like it!
ETA: I made this last night, using the amounts given. There is NO way this will fit in an 8×8 pan. Prepare to use two, or a bigger pan. It is well worth making though; it was delicious!!!