Beazell's Cook Book

Mexican Casserole by Lisa Dantin

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Brown 1 lb. ground meat with 1 onion finely chopped. Drain grease. Add 1 can of corn (drained), 1 can of Rotel tomatoes, 1 8oz. can of tomato sauce, 1 tbsp. garlic powder, 1 tbsp. of Mexena Chili Powder, 1 tbsp. of Beazell's Cajun Seasoning...mix 1 pack of taco seasoning with 1/4 cup of water (I rinse the tom. sauce can out with the water and mix the taco seasoning with that....pour into pot...simmer while you prepare 1 box of Kraft Macaroni and cheese...when that is done, add to pot. Mix one box of Jiffy Cornbread according to directions. Put your casserole in a greased pan, top with the prepared cornbread spread evenly over casserole and bake @ 375 degrees for 30 minutes. Let stand for 5 minutes before serving.

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