Meaty Cornbread Casserole

Do you ever go to your pantry and look for something to make and you can't decide on anything?  Yeah, I was at a loss the other day so I decided to throw some stuff together in hopes that it turned out.

I grabbed the following:

1 box of corn muffin mix

1 can of pinto beans

1 can of Ro-Tel tomatoes

Worcestershire sauce

Chili powder

1 package of Ranch dip

1 small onion

1 green pepper

2 cloves of garlic

1 pound of hamburger

Then later I grabbed:

1 8oz. can of tomato sauce

1 cup of shredded cheese

I diced the green pepper and onion and minced the garlic.  I browned the hamburger with onion and green pepper and then added the garlic when the meat was almost done.  Then I added the tomatoes, drained pinto beans, a couple dashes of Worcestershire sauce, a tablespoon of chili powder, and the dry Ranch packet.  It seemed to be a little dry, so I added a small can of tomato sauce and allowed the mixture to simmer about 5 minutes.

Next, I transferred the mixture into a sprayed baking dish.  Topped it with cheese and the topped it with the prepared corn muffin mix and baked at 375 degrees for about 20 minutes. 

The cornbread will look nice and golden brown when it is finished.

Sorry for the horrible picture, but this is what I ended up with.

My hubs described it as thick chili with corn bread on top.  It had a little kick to it and wasn't too bad for my latest concoction!!!  

{{{HUGS}}}