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Recipe courtesy of: Campbell’s Simply Delicious Recipes Cookbook
1 lb (450 g) ground beef or turkey
2 tsp (10 ml) chili powder
1 can Campbell’s condensed tomato soup
1 cup (250 ml) chopped green pepper
1 cup (250 ml) whole kernel corn (sweet corn)
1/2 cup (125 ml) salsa or taco sauce
1/4 cup (50 ml) water
1 pkg (240-340 g) corn
(81/2- muffin mix
12 oz)
Preheat oven to 400ºF (200ºC). In 10-inch (25 cm)
skillet over medium heat, cook meat and chili powder
until meat is browned, stirring to separate meat.
Spoon off fat.
Stir in soup, pepper, corn, salsa and water. Heat to
boiling. Reduce heat to low. Cover; cook 5 minutes.
Pour into 2-quart (2 L) casserole. Prepare corn muffin
mix according to package directions; spoon evenly
over soup mixture.
Bake 25 minutes or until a wooden toothpick inserted
in center of muffin mixture comes out clean.
Makes 6 servings.
Here are some of the things that I’ve done to tweak this
recipe, for my taste.
I’ve diced up a Jalapeno and added half to the soup
mixture and half to the muffin mixture. If I’m feeling
in the need for some heat, I’ll use an Habanero.
Instead of using green pepper, I use diced onion.
Grate some cheese into the muffin mixture.
I’ve found that using Jiffy Corn Bread mix, works the
best. It’s cheap and a little sweet, I also use 2 boxes.
Seems to have better coverage over the soup mixture.
Enjoy
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