"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Cowboy Dinner

Beef Mixture:

1 lb hamburger

1 diced yellow onion

1 tsp salt

1/2 tsp pepper

1 c frozen corn kernels

1.5 c salsa

15 oz. black beans, rinsed & drained

15 oz. pinto beans, rinsed & drained

1-2 c shredded cheddar cheese

Cornbread Topping:

1/2 c cornmeal

1.5 c flour

1/3 c granulated sugar

1 Tbs baking powder

1/2 tsp salt

1/3 c oil

2 large eggs, lightly whisked

1.25 c milk

Preheat oven to 375°F, lightly grease a 9 x 13 pan and set aside.

In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper until meat is fully cooked, drain grease from the pan.

Stir in the corn, salsa, and beans.  Spread the beef mixture evenly in the prepared pan and set aside.

For the cornbread, whisk together the dry ingredients in a medium bowl.  Make a well in the center and add the oil, eggs, and milk.  Whisk together until just combined (don't over-mix!).

Sprinkle cheese over the beef mixture.  Pour the cornbread batter over the top and spread evenly all the way to the edges.

Bake 40-45 minutes until the cornbread is cooked through.  A toothpick inserted in the center should come out clean (unless it has cheese on it!) and the top should spring back lightly to the touch.  Let the casserole rest for 5-10 minutes before serving.

From Mel's Kitchen Cafe