Chuck Wagon Casserole by Tish

This recipe is from the Pampered Chef Stoneware Sensations Recipe Book: 1997

***Please note that the ingredient list below was DOUBLED from the original in order to make a 9x13 size dish***

Ingredients:
1 cup of chopped onion
1 cup of bell pepper: any color (We prefer red over green, so that is what I used)
2 lbs. of lean ground beef (I used 90% lean)
2 (15 1/2 oz.) cans of mild chili beans- IN SAUCE
1 1/2 cups of BBQ sauce (I used Montgomery Inn)
salt, black pepper and garlic powder to taste
2 pkgs of Jiffy corn bread mix (8 1/2 oz. each)
2 cans (11 oz. each) Mexican-style whole kernel corn, DRAINED

Cooking/Assembly and Freezing Directions:
In a large skillet, season ground beef with salt, pepper and garlic powder. Brown meat,peppers and onions till beef is no longer pink. DRAIN well. Return to skillet and add UN DRAINED beans and BBQ sauce, then heat through. Then pour cooled mixture into a gallon size freezer bag if freezing, or a 9 x 13 pan and continue on as below.

If cooking right away, make cornbread according to package directions. Then stir in DRAINED corn. Pour cornbread over meat mixture in the dish and bake at 400 degrees for 30 minutes.

Cooking Directions if frozen:
Thaw completely and then pour into a 9x 13 dish. Make cornbread per pkg. directions and stir in DRAINED corn. Pour over top of meat mixture and bake at 400 degrees for 30 minutes.

** To reduce fat and calories, I used lean ground round and I use skim milk when making my cornbread**