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Territorial Casserole
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1/4 pounds lean ground beef, crumbles
/2 cup chopped onion
tablespoons dry taco seasoning mix
(14 1/2 ounce) can Mexican−style tomatoes
(discard 2 tablespoons liquid)
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(15 ounce) cans pinto beans
/3 cup ripe olives, sliced
tablespoons chopped fresh parsley
ounces shredded Monterey jack cheese
can refrigerated cornbread twists
egg yolk, slightly beaten
tablespoon water
Sauté beef and onion in a 12−inch cast iron skillet over medium heat; drain. Add taco seasoning,
tomatoes, beans, olives and parsley. Sprinkle with cheese.
Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides
of skillet. Brush twists with a mixture of egg and water. Bake at 350 degrees F for 15 minutes, or until
lightly browned.
Territorial Casserole
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