SOUTHWEST CHEDDAR BEEF STEW

Southwest Cheddar Beef Stew image

Provided by Rose Mary Mogan

Time 1h35m

Number Of Ingredients 11

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6-8 c left over beef stew, or use canned variety
2 box jiffy corn muffin mix
3 large eggs room temperature
2 large jalapeno peppers, chopped & deseeded ( if you like spicy leave in the seeds
1 Tbsp cumin powder
2 can(s) whole kernal corn drained (15 oz)
2/3 c milk
1 1/2 c shredded cheddar cheese(mild or sharp) extra for top if desired
2 tsp chopped dried chive or parsley
3 Tbsp olive or canola oil
1 small grated onion if desired

Steps:

1. PREHEAT OVEN TO 350 DEGREES F. Spray a 9X13 pan or casserole dish with non stick cooking spray. Add the left over beef stew, and place in the preheated oven for about 15 minutes, just to bring it up to room temperature.
2. These are most of the ingredients that I used in this dish.
3. Add the Jiffy mix & eggs to a large bowl.
4. Chop & deseed the jalapeno peppers if desired, and then add to bowl, and stir ingredients together to blend.
5. Drained the canned corn, and add to bowl then add the olive oil and milk. Stir till all are blended.
6. Next add the chive and cumin, and blend again.
7. Add in the shredded cheese, and blend.
8. Pour into pan on top of beef stew, and spread out evenly over the top as much as possible.
9. Bake in preheated 350 degrees F. oven for approximately 1 hour and 15 to 20 minutes, or until top is golden brown and mixture is hot and bubbly. Note can add extra shredded cheese on top if desired, during the last 5 or 10 minutes of baking time.
10. Remove from oven, and serve while still hot. Add a nice green salad if desired, and DINNER IS SERVED.