Prep 30 mins
Cook 35 mins
This is a recipe cut out from Snowdrift shortening. It is really pretty good. I think it should have sour cream served on the side, but I like sour cream on most "mexican" type dishes.
- 1 lb link sausage, cut in 1/2 inch pieces
- 1 1⁄2 lbs ground beef
- 1 large onion, chopped
- 4 teaspoons chili powder
- 1 (16 ounce) can whole kernel corn, drained
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup all-purpose flour
- 3⁄4 cup cornmeal
- 1 (1 1/2 ounce) envelope cheese sauce mix
- 1 teaspoon baking powder
- 1⁄4 cup shortening
- 1 egg
- 3⁄4 cup milk
- 3 tablespoons chopped ripe olives
- Brown sausages, beef, and onion in large skillet.
- Cook and stir until beef loses redness.
- Drain fat.
- Add chili powder, 1/2 tsp salt, corn, and tomato sauce.
- Simmer 10 minutes.
- In the mean time, combine flour, corn meal, sauce mix, baking powder, and 1/2 tsp.
- salt in medium bowl.
- Add shortening and cut through mixture 8-10 times.
- Stir in remaining ingredients to form a soft dough.
- Pour meat mixture into a 9x13x2 inch pan.
- Spread topping over meat mixture.
- Bake at 400 degrees for 30-35 minutes.