Pop's Cowboy Cornbread

Ingredients:

2 lbs. ground beef
2 cans Rotel tomatoes or (1 can Rotel & 1 can chopped tomatoes)
1 can ranch style beans
2 packages Mexican cornbread mix
1 can cream style corn
shredded cheddar cheese

Directions:

Brown and season meat, drain, add cans of drained Rotel tomatoes and ranch style beans. Simmer 10 minutes.
Mix two packages of Mexican style cornbread per directions, add cream style corn to cornbread mix, toss in shredded cheese and stir.
Pour half of your cornbread mix in the bottom of the pan, pour meat mixture, top with shredded cheese, pour remaining cornbread mix on top.
Bake at 350 until cornbread is done.

Note from Pop's "Sometimes you just want something quick & easy but good as well. This is a great recipe for those times, mix it up, put it on, relax with a beer & enjoy! This calls for two cans of Rotel tomatoes but my group is not quite up to that so I substitute 1 can of chopped tomatoes for 1 can of Rotel."

Cajun Recipes Page 1

Cooking Tips:

Making a Roux: When making a roux, you really have to take your time! Don't try and strart it when you are in a rush, as it does take time and patience to make a goood roux!

How to Make Your Beans Creamy: When your beans start to soften, mash some of them against the pan, and blend them into the rest. You may need to add more water if they get too thick.

Cooking Rice: When making rice, the normal ratio is 2 parts water to one cup of rice. I usually bring rice and water and about a teaspoon of butter or margarine to a boil, then stir, lower the heat to a low temperature, and cover the pot. Cook for about 15 minutes. Turn off heat and let set for about 5 minutes. Stir and enjoy!

Frying Potatoes: Before you fry potatoes, if you dry them off with a paper towel or clean cloth, it helps them to brown better, and cuts down on splattering.

Pop's Cowboy Cornbread

Ingredients:

Directions:

Recipes: