Recipe(tried): Mexican Corn Bread, Slumgully (aka New England Chop Suey)

As Terrie and RisaG suggested, keeping canned vegetables, pasta, and other packaged products is a very good way to "be prepared." Here are a couple of my family's favorites:

MEXICAN CORN BREAD

1/2 - 1 lb lean ground beef
1 packet taco seasoning
1 packet yellow cornbread mix (plus
egg and milk necessary for prep)
1/2 - 1 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Prepare ground beef according to Taco Seasoning package directions, same with the cornbread mix. Grease a small (6-inch) iron skillet or heavy, round baking dish and pour in a little more than half the cornbread batter. Bake for approx. 10 minutes, until batter is set and just beginning to brown. Remove from oven and spread the ground beef mixture on top. Sprinkle the cheese over the meat and cover with the rest of the batter. (Don't worry if the filling is not completely covered, the batter will spread while baking.) Bake for approx. 15 minutes, until top is golden brown. This is excellent served with canned red kidney beans mixed with a little tomato sauce and spices. Makes 2-4 servings, can be easily doubled.

NOTES: You can do a number of variations to this recipe depending on your taste. Sometimes I use cornbread mix containing jalapenos, or add canned green chiles to the filling.
*************

SLUMGULLY (aka New England Chop Suey)

2 tbsp. olive oil
1 small bell pepper, chopped
1 small onion, chopped
1 lb. ground beef or turkey
1 can diced tomatoes, UNDRAINED
2 cups bite-sized pasta, cooked and drained

In large skillet, heat bell pepper and onion in olive oil until translucent, remove from pan. Brown the meat and drain if necessary. Add pepper, onion, tomatoes and pasta. Season to taste and cook until heated through. Makes 6 servings.

NOTES: This is also good with a small can of drained, whole kernel corn added.