Total Calories: 318
* Preparation Time: 15 to 20 minutes Storage Time: Up to 24 hours Baking Time: 50 to 55 minutes In a large skillet over medium-high heat, saute onions in oil until limp.
Crumble beef and add to onions. Cook just until browned. Drain off liquid. Place meat mixture in a large bowl.
Add beans in gravy, corn, stewed tomatoes, green chilies, chili powder and salt. Mix well. Divide mixture evenly between two 2-quart oblong baking dishes. Cover and refrigerate up to 24 hours.
Bell: Bake, uncovered, in a preheated 400° oven for 20 minutes or until mixture is bubbly.
Meanwhile, prepare corn bread mix according to package directions.* Spread half the batter evenly on top of each baking dish. Return to oven for 10 minutes. Reduce heat to 350° and bake 20 to 25 minutes longer or until corn bread is golden brown.
*If baking only one pie at a time, prepare corn bread using half of the mix and half of the other ingredients. Reserve the remaining dry corn bread mix until baking the second pie.
Freezer Storage: Freeze unbaked meat mixture up to 3 months. Bake, uncovered, in a preheated 400° oven for 45 minutes or until mixture is bubbly. Prepare corn bread mix and bake as above.
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