I made this on a day when I didn’t have anything planned for dinner, or anything in mind. I started with a pound of burger and some onions, and kept throwing stuff in. Turned out pretty good; and it’s all in one pot.
I’ve been trying to use up a “government cheese” block someone gave us that we’ve had for a long time. It’s like Velveeta, I guess: rather a soft, yellow cheese-like substance. I don’t know if it’s real cheese or not. You can use whatever cheese you like in this recipe; cheddar, mexican, monterey jack, colby – all, I think, would go well.
I used part of a bag of frozen corn, but the amount was about a can’s worth.
This went really well with corn bread. In fact, you could put this in a casserole dish, spread corn bread dough on top, and bake in the oven at 350° for about 20 minutes. What we did was put some baked cornbread in the bowl with the stew.
Prep Time: 30 min
1 pound ground beef or whatever kind of ground meat you have
1 medium onion, diced
1 tablespoon minced garlic
1 8.3 ounce can baked beans (I used Bush’s Original)
1 (4-ounce) can chopped green chilies
1/2 teaspoon chili powder
1 (14.5-ounce) can corn, drained
5 ounces choice of cheese, cubed
In a medium-size pot, brown the burger and onion. Add the garlic; cook and stir one minute.
Add the baked beans, stir.
Add the green chilies, chili powder, and corn; stir. Heat to bubbling.
Stir in the cheese. Cook, and stir occasionally, until the cheese is melted.