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Mi Casa Cassoulet with Adobe Twists
A fiesta for your tastebuds.
(Also known as Camp Cook's Casserole)


Prep: 10 minutes
Cook: 35 minutes
Servings: Serves 4-6
1-1/4 lbs. lean ground beef
1/2 cup onion, chopped
3 Tbsp. dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 Tbsp. fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11-1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 Tbsp. water
-- parsley sprigs




Saute beef and onion in a large skillet over medium heat until beef is no
longer pink and onions are limp, stirring to break up ground beef into
medium sized crumbles. Drain off drippings.
Open can of tomatoes and discard 2 Tbsp. of the liquid.
Add taco seasoning mix, tomatoes with remaining liquid, beans, olives and
chopped parsley to meat and onion mixture. Mix lightly.
Spoon mixture into 9x12 baking dish. Sprinkle with cheese.
Divide cornbread twists and press each piece to 10 inches. Twist strips
while shaping in lattice pattern over mixture. Press each strip to side of
dish making sure they adhere to sides of the dish.
Brush twists with mixture of egg and water.
Bake at 350F for 15 minutes or until lightly browned.
Garnish with parsley sprigs.