Mexican Casserole

• 3 lb. ground chuck
• 1 c. picante sauce
• 1 tsp. garlic salt
• 2 (15 oz.) cans pinto beans with jalapeno peppers
• 1 lb. Longhorn cheese, grated
• 2 (8 1/2 oz.) boxes cornbread mix
• 2 large onions, chopped
• 2 tsp. Worcestershire
• 1 tsp. black pepper

1. Preheat oven to 375u0b0.
2. Grate all the cheese and set in refrigerator.
3. Chop onions in large skillet and simmer a little, then add the meat and stir.
4. Cook until read is all gone.
5. Add picante sauce to meat skillet; stir well.
6. Simmer about 5 minutes. Add Worcestershire sauce, 1 teaspoon garlic salt and pepper.
7. Stir well.
8. Put all the meat mixture in large 9 1/2 x 13 x 2 1/2-inch pan or casserole dish.
9. Pour both cans of beans (undrained, use all liquid) evenly over top of meat mixture.
10. Scatter the grated cheese evenly on top.
11. Mix cornbread mix according to directions on box and pour over top of cheese.
12. Bake until cornbread is good and brown, about 25 minutes.
13. Serves about 8 to 10.

ground chuck, picante sauce, garlic salt, pinto beans, longhorn cheese, cornbread mix, onions, worcestershire, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778345 (may not work)