Mexican Pie
2 pounds ground beef
1 cup chopped onion
1/8 cup margarine
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 quart tomato sauce
1 quart kidney beans
1 box cornbread mix
Melt margarine in a pan, add beef and onions and brown.
Add chili powder, salt, tomato sauce and beans.
Mix well.
Pour into 9×13 baking dish.
Prepare cornbread according to directions.
Spread over the beef mixture.
Bake 350 to 400 degrees until cornbread is done.
Makes about 18 servings
Crock Pot Beef Stew
2-to-3-pound beef roast, cut in large chunks
Carrots, onions, potatoes – large cubes
Celery, cut in 1-to-2-inch pieces
1 bay leaf
1 tsp. pepper
1 Tbsp. salt or more, depending on the size of the roast
1 tsp. paprika
Put the roast in the bottom of the crock pot.
Place all of the vegetables on top.
Mix spices with hot water and pour enough water, with spices, to cover the roast and vegetables.
Cook on low for 8 hours or high for 6 to 7 hours.
The time may vary depending on the size of the roast and vegetables.
