Recipe by Gwendelyn Robinson Grizzle
"My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes."
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ground black pepper
2 (15 ounce) cans
pinto beans, rinsed and drained
2 (15 ounce) cans
1 (15 ounce) can
1 (6 ounce) box
egg, lightly beaten
shredded Cheddar cheese
I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything. Overall this was a good recipe - easy to adjust the spiciness / seasonings to your tastes. We used Jiffy cornbread mix and found the sweetness of the mixture was a little bit of an odd combination with the rest of the flavors in the dish - so I would just use one without so much sugar in the mix next time I think.
I found it was simple enough but the result was just "okay". Not something I would prepare when having company over. Note: Drain tomatoes - otherwise too wet at the bottom. On the bright side, I was able to use gluten free cornbread mix and it worked fine. I also felt like it needed more than one cup of cheese sprinkled on top.
I made this and it was a HIT with my family!1 I added diced jalapenos for a little spice and they loved it!!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/6 of a recipe
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