Chuck Wagon Casserole

My kids are not casserole eaters. I love the convenience of a one dish meal. They usually win, but I was the victor with this tasty recipe!

Chuck Wagon Casserole
Adapted from Pampered Chef’s Stoneware Sensations, 1997


½ c. onion, chopped
½ c. green bell pepper, chopped
1 lb lean ground beef
1 can (15 ½ oz) mild chili beans in sauce
¾ c. BBQ sauce
½ tsp. salt (I skip this--there is already salt in the BBQ sauce)
1 package (8 ½ oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

In a large skillet, brown the ground beef with the onions and peppers until cooked through. Drain the fat. Remove from heat. Stir in chili beans, BBQ sauce, and salt. Allow mixture to cool. Spoon into a labeled gallon ziptop bag.
On cooking day, place the defrosted mix into a 9x9 pan. Prepare the corn muffin mix according to package directions, stirring in the drained Mexican-style corn. Evenly spread the topping over the BBQ mix. Bake at 400 degrees for 30-40 minutes.