I really should have planned better!
I made a menu and went to the store.
I planned for some new recipes.
Recipes from cookbooks that I bought while we were on our Summer vacation last year in Europe.
Recipes that weren't cooked in the crockpot.
. . . and there's the dilemma!
I worked all week!
I put everything in the freezer and revamped our weekly menu!
One night, I created this dinner sensation!
It's a keeper in our family . . . maybe your family will like it too!
Southwest Gravy over Cornbread
1 1/2 pounds ground beef
1 can tomatoes with chilies
1 can black beans, drained and rinsed
1 can cheddar cheese soup
1 tsp. chili powder
necessary ingredients for your cornbread mix
Prepare your cornbread according to the package directions. Add the desired amount of green chilies to the batter. Place in the oven and cook according to directions while you cook the meat mixture.
Over medium high heat, cook the ground beef until it is no longer pink. Drain off the fat.
To the meat, add the can of tomatoes with green chilies, drained black beans, and cheddar cheese soup. Heat the meat mixture thoroughly. Add water if you need to thin your mixture a bit.
Slice the cornbread and place in a bowl. Ladle the gravy mixture over the cornbread. Top with jalapenos and chopped onions if desired.