Clean out the fridge - it's cornbread casserole!

Since I have been procrastinating on actual cooking for the past week (read: 100+ degree temps and mostly salads or grilling) I was left with an odd assortment of food in my fridge yesterday.

sour cream
eggs
cheese
green onions
applesauce
cottage cheese
butter/other condiments

in the freezer I had a full package of ground turkey and some odds and ends for frozen vegetables. No bread/taco shells/wraps....hmmmm. Here's what I came up with after raiding the pantry for a box of cornbread mix. (and its not too unhealthy!)

Clean out the Fridge Cornbread Casserole

1 box cornbread mix $.50
eggs for cornbread mix $.20
water for cornbread mix
1/2 lb ground meat $1
1/2 c frozen diced onion $.10
1/2 c frozen diced peppers $.12
1/2 c frozen corn $.10
1/2 can diced tomatoes (mostly drained) $.37
1 tsp diced garlic (fresh or dried)
1 tsp chili powder
1 tsp sugar
2oz shredded cheddar cheese $.27
1/2 c salsa $.50
sour cream (optional)
1 green onion (optional)

Total Cost: $3.16
Servings: 4
Cost Per Serving: $.79

To Make:

Way #1

1. Combine corn mix ingredients and bake corn bread in a bread machine or oven.
2. Heat a little olive oil in a pan and add the garlic, meat, peppers, onions, and corn. Cook over medium heat until the meat is browned.
3. Add drained tomatoes, sugar, and chili powder. Cook about 5 min, simmering, to allow flavors to combine.
4. Slice corn bread and place 2 slices in the bottom a bowl. Spoon skillet mixture on top. Garnish with shredded cheese, salsa, and sour cream/snipped green onions if desired. Delish!

Way #2

1. Combine corn mix ingredients in a mixing bowl, set aside.
2. Lightly grease an 8x8" (ish) baking dish. Add ground meat, peppers, onions, corn, tomatoes, garlic, chili powder, and sugar to the bottom of the pan.
3. Spoon the corn bread batter over the top of the meat mixture in lumps. sprinkle cheddar cheese over everything.
4. Bake 20-30 min at 375 degrees, or until the cornbread is bubbly and lightly browned (no longer doughy).

Thrifty Tips

• When using corn bread in this type of setting, it is not necessary to add the milk called for by most corn bread mixes. There will be enough flavor and fat from the meat that it won't be missed.
• Meat in this recipe could be substituted with a can of beans, decreasing the price slightly and increasing the fiber content.
• Once the meat or beans mixture is cooked, it can be frozen in a ziploc bag and thawed to enjoy another time. Double the recipe if you have the ingredients so you don't have to cook one night next week!