Recipe By : Stuffing For All Seasons, Campbell Soup pamphlet
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 oz Can chicken broth
1 Egg
8 oz Box corn bread stuffing
1/2 lb Ground beef
3/4 c Onion -- chopped
2 tb Chili powder
8 oz Can whole kernel golden corn --
- drained
2 cl Garlic -- minced
2 ts Worcestershire sauce
1 c Cheddar cheese -- shredded
Sour cream
Salsa
In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well.
Grease 9" pie plate. Reserve 1/2 cup stuffing mixture; press
remaining stuffing mixture on bottom and side of plate to form
crust.
Filling:
In 10" skiilet over medium heat, brown beef and cook onion with
garlic, stirring to separate meat. Spoon off fat. Add chili powder;
cook 5 minutes more.
Add remaining broth, corn and Worcestershire. Heat to boiling.
Reduce heat to low. Simmer 10 minutes. Remove from heat.
Stir cheese and reserved stuffing mixture into beef mixture. Spoon
into prepared plate. Bake at 350°F for 25 minutes or until hot. Let
stand 5 minutes before serving. Serve with sour cream and salsa.
