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try theserecipes Ingredients • 1 pound ground beef • ½ teaspoon salt • ½ teaspoon ground black pepper • 1 small onion, chopped • 2 (15 ounce) cans pinto beans, rinsed and drained • 2 (15 ounce) cans crushed tomatoes • 1 (15 ounce) can cream-style corn • 1 (6 ounce) box cornbread mix • 1 egg, lightly beaten • 1 cup shredded Cheddar cheese Directions 1. Preheat oven to 400 degrees F 2. Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper. 3. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat. 4. Stir pinto beans and crushed tomatoes into the beef mixture. 5. Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture. 6. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes. Comforting, yummy, soul-soothing dishes easy tamale Casserole Mom's Chicken Pot Pie angie's Polenta Lasagna Ingredients • 1 pound ground beef • 1 (8 ounce) can tomato sauce • 1 (24 ounce) jar prepared pasta sauce • 1 (18 ounce) package precooked polenta • 1 (16 ounce) package cottage cheese with chives • 1 (16 ounce) package shredded mozzarella cheese Directions 1. Preheat oven to 375º F 2. Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer. 3. Remove the polenta from its package, and cut into 1/2- inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese. 4. Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes. Courtesy allrecipes.com Ingredients • 1/3 cup butter • 1/3 cup chopped onion • 1/3 cup all-purpose flour • ½ teaspoon salt • ¼ teaspoon ground black pepper • 1 ¾ cups chicken broth • 1/3 cup milk • 2 cups chopped cooked chicken • 1 (14.5 ounce) can peas and carrots • ½ (15 ounce) can whole new potatoes, drained • 1 (15 ounce) package prepared double-crust pie pastry Directions 1. Preheat oven to 425 degrees F 2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes. 3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute. 4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture. 5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet. 6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting. Deep Dish Dinners september 27-OctOber 4, 2020 What's up! 47