Pinto Casserole
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A american take on pinto casserole, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 lb. hamburger
- 1 large onion, chopped
- 1 tsp. chili powder
- 1 can pintos (all juice)
- 1 can tomatoes (all juice)
- 1 can Mexicorn (all juice)
- 1 can mushrooms, drained (optional)
- 1 can water
- salt and pepper
Method
Cook
hamburger
in pot; drain.
Pour in other ingredients; cook
20
minutes.
Pour
into 9 x 13-inch pan or dish. Mix 1 box Jiffy corn bread mix by directions; drop tablespoons of mix on top of casserole to form biscuit (about 5) down each side of dish (10 in all).
Bake according to Jiffy directions until golden, 20 to 25 minutes at 400°.
Rate:
