- 3 slices bacon
- 1 large onion
- 1 bell pepper
Chop all ingredients. Fry the bacon in a large skillet until crisp, then add the onion and bell pepper. Sauté until tender.
- 1 1/2 lb ground beef
- 1 T chili powder
- 1/4 tsp pepper
- 2 tsp salt
Add ground beef. Cook through. Add spices.
- 12 oz frozen corn
- 8 oz can olives
- 11 oz can tomato soup
- 16 oz can tomatoes
Chop the olives. Add them, the corn, and both cans of tomatoes. Simmer for fifteen minutes. Transfer to a greased 12x8x2 casserole dish.
- 1 8-oz package corn bread
- whatever else you need to make the cornbread
- 1/2 C grated cheddar
Mix the cornbread in a small bowl, then spoon on top of the casserole. Top with grated cheddar. Bake at 375 F for 30 to 40 minutes.
Package sizes are approximate. The last time I made this the tomato soup can was 11 3/4 ounces, and the cornbread box was 8 1/2 ounces.
The filling can be made in advance and refrigerated. If you do this, bring it up to room temperature before adding the toppings and baking.