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Wednesday, March 6, 2013

Cowboy Dinner

Howdy pardner time to belly up to the chuckwagon for some grub.  I couldn't resist that.  I wished I had some of the tin plates that they have at Top of the River to go with this recipe.
This is what is needed for the meat mixture.
Drain and rinse the black beans.  Do this first so they will be drained by the time you need them.
Chop the onion.
I got a little distracted by the pretty red bird outside.  The birds have been very active today.
Brown the ground beef and onions. Drain well.
I added salt, pepper and some chili powder to the meat mixture.
Then add 1 1/2 cups salsa to the meat.  That ended up being the whole jar.  Some recipes say you can use rotel tomatoes, so use whatever you have in the pantry.
Add the black beans.
Drain the corn and add it.  The recipe called for frozen corn but I don't keep frozen corn I keep whole kernal in the pantry.  Use what you have.
Mix well and let simmer on the stove while you are getting the topping ready.
This is part two the cornbread topping.
1 1/4 cup milk
1/3 cup oil
2 eggs
Mix all the wet ingredients together.
1/2 cup cornmeal
1 1/2 cup plain flour
1/3 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
Pour the meat mixture into a sprayed 9x13 baking dish.
Pour the wet ingredients into the dry ingredients.
Mix well.
Sprinkle cheese on top of the meat mixture.
Pour the cornbread mixture on top.  Place in a preheated 375 oven.  Bake 40-45 minutes.
Nice and golden brown.
How's that for some cowboy grub?

Cowboy Dinner Recipe

Meat mixture
1 1/2-2 lbs lean ground beef
1 medium onion diced
1 teaspoon salt
1/2 teaspoon pepper
1 cup corn
1 1/2 c salsa
1 can black, pinto or white beans rinsed and drained
1 cup shredded cheddar cheese

Cornbread topping
1/2 cup cornmeal
1 1/2 cup plain flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 eggs
1 1/4 cup milk

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