Western Casserole

1 pound ground beef

1 can kidney beans

1 can corn

1 can condensed tomato soup

2/3 cup milk

2 tsp chili powder

1/2 cup shredded cheddar cheese

Brown ground beef; drain.  Return to pan and add beans, corn, soup, milk, and chili powder.  Stir well and heat to boiling.  Simmer 10-15 minutes or until slightly thickened.  Stir in cheddar cheese and heat until melted.  Serve over warm corn bread.

Thoughts and Tips:

*You can also pour the soup mixture into a casserole and top with corn bread batter.  Bake at 375 for 15-20 minutes until bread is done.

*If you don't like kidney beans, substitute another type of beans such as pinto or Great Northern.

This is another quick and easy, one pan meal.  I usually use a Jiffy mix for the cornbread; bake it in an 8x8 pan or two packages in a 9x13.


Slow Cooker Variation
Pour all ingredients except cheese into a slow cooker.  Cook on low 5-6 hours or high 2-3 hours.  Add cheese and let sit 10-15 minutes until cheese melts.