Cowabanzo Chili Bake.

Cowabanzo Chili Bake.

I was going to call this Cowabanzo Chili Pie, but I decided it would be more appetizing with the above title. All that stuff I’ve read on Facebook about skipping over the middle words made me think it might be a flop of a recipe title. Maybe you didn’t need to know that.

Oven at 350 degrees Fahrenheit. Baking time 20 minutes after stove top prep.

Two pounds 90% lean ground beef, browned and drained.

1 can (10 oz.) Ro-tel Mexican style tomatoes with lime and cilantro

1 tablespoon cumin

1 teaspoon salt

1 can (15.5 oz.) small red beans, drained

Combine above ingredients in a 9 inch cast iron skillet (or a similar size oven-safe skillet or baking dish). Cook over low to medium heat whilst preparing the topping.

In blender, combine:

1 can (15.5 oz.) garbanzo beans, drained and rinsed

4 eggs

1 teaspoon salt

1/2 tablespoon baking powder

Puree until smooth. Then pour over hot meat and bean mixture.

Bake at 350 for 20 minutes or until done.

This works well served with shredded cheese or sour cream or guacamole. Or all three. If corn isn’t a problem, add some into the beef mixture. Sliced olives, work, too. If you don’t have the Ro-tel tomatoes, use salsa, diced tomatoes, or no tomatoes at all.




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