This is adapted from an old Betty Crocker “Easy Meals” booklet, the kind that sit at the checkout of the grocery, which I found while doing some organizing in the den.
Easy Southwest Casserole
1 lb ground beef (though we use venison because we have it free from DH’s dad)
1 cup salsa or piquante sauce
2 tbs flour
2 15-oz cans cream style corn
2 15-oz cans black beans (drained and rinsed)
1 tbs chili powder
2 tsp ground cumin
pepper to taste
2 c shredded cheese (mild cheddar/cheddar-jack blend/mexi blend/etc.)
1 box of Jiffy cornbread mix
2 tbs melted butter/margarine
1/2 c milk
Brown the ground beef, drain. Add salsa and flour. Stir and cook 2-3 minutes until slightly thickened. Stir in remaining ingredients (except for cheese and topping ingredients). Heat to boiling. Spread in 13 x 9 baking dish (I used a 9×11 and then put the rest in a 2 qt. casserole and stuck in the freezer for later). Top with shredded cheese
Mix topping ingredients together in small bowl. Spread topping over meat mixture. Dust with paprika if you like just for color. Bake at 450* for around 15 minutes or until topping looks done.