Chuck Wagon Casserole

I had this recipe at my Dad's house over my Thanksgiving visit 2009. Cyndee cooks it often. It's one of Lindsay's favorites! Now she will be able to find it online anytime she wants to make it. :)

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 pound lean ground beef
1 can (15.5 oz) mild chili beans in sauce
3/4 cup BBQ sauce
1/2 teaspoon salt
1 package (8.5 oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

Preheat oven to 400 degrees F. Chop onion and bell pepper. Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain. Stir in chili beans, BBQ sauce and salt. Bring to a boil. Spoon into 9" square baking pan. In a bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yeild: 6 servings.
Aproximately 410 caloris and 23 grams of fat per serving.

From the Stoneware Sensations Pampered Chef Cookbook, by Doris Christopher. Page 63.