Mexican Pot Pie

Mexican Pot Pie

1 lb. ground beef

1 1/2 cans tomato soup

1 (15 oz) can corn, drained

1 (15 oz) can Ranch style beans or black beans, drained & rinsed

1 box (11.5 oz) cornbread mix

1 1/3 cups milk

1/3 cups oil

2 eggs

1 (7 oz) can diced green chilies

1 cup shredded Cheddar cheese

1. Brown the ground beef. Drain. Return to the pan.

Add the soup, corn & beans. Stir well.

2. Pour into a 4 quart casserole dish.

3. Mix up the cornbread mix with the milk, oil & eggs. 

Stir in the chilies and the cheese.

Pour over the meat mixture.

4. Heat the oven to 400 degrees. Bake for 30 to 35 minutes.

Let set 5 minutes before serving.