Mexican casserole is easy!

I think the cinco de mayo bug hit me a little late this year, this week has been Mexican food week. Ok it might just be food-that-is-pretending-to-be-Mexican week. Last night I made this for dinner, once again the kiddos ate it up. Very easy...hence the name.

Mexican Casserole is Easy:

1 lb ground beef

1/4 cup minced onion

package of spaghetti sauce mix

can of either tomato paste OR tomato sauce

1 1lb can of green beans

1 pkg corn muffin mix, prepared as package directs

Preheat oven to 375. Brown hamburger, drain. Mix sauce according to package directions, add sauce, onion and green beans. Bring to a boil. Pour into 2 qt casserole dish, top with corn muffin mix, making sure it is evenly covered and bake for about 15-20 minutes, or until cornbread is done. Optional, spread a little butter on the cornbread when you take it out of the oven. Make sure that you get the mixture boiling before you pour it into the pan and top it quickly. This ensures that the heat from the mixture cooks the corn bread from the bottom while the top is being cooked. Otherwise you will have cooked cornbread on top and goop underneath. Enjoy!