Recipe: Chili Beef and Potato Bake (Marlboro Country Cookbook)

CHILI BEEF AND POTATO BAKE

3 cups chili con carne
1 1/2 cups cooked, cut green beans, drained
1 cup cooked corn, drained
1/2 cup yellow cornmeal
5 medium baking potatoes
1/2 cup warm milk
1/2 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
1/2 cup shredded cheddar cheese

Combine Chili con Carne, green beans, corn and cornmeal in a large pan. Heat to boiling. Stir to mix well. Keep warm.

Peel and cut up potatoes; cook in salted water until done, about 35 minutes. Drain and mash with milk, seasonings and egg.

Pour the hot chili mixture into a 1 1/2 quart baking dish or casserole; spoon potatoes on top of beef mixture. Sprinkle with cheese.

Bake in a 350 oven for 25 to 30 minutes or until hot and browned.

Makes 6 servings
Source: Marlboro Country Cookbook