For a printable version of this recipe and complete ingredients listing, click here.
This quick dinner came about after an extremely long weekend when I realized it was Sunday night and I still hadn’t made it to the grocery store.
After a quick scan of the cabinet and fridge, I found a recipe in Taste of Home’s Dinner on a Dime that I decided I could modify to suit the contents of my poorly-stocked kitchen. The end result was wowing, and I knew I had to jot this new meal down before I forgot what I’d done!
Brown 1 lb. ground beef (or ground beef & TVP mixture) over medium heat in large skillet with a slivered yellow onion. Once meat is thoroughly cooked, drain if necessary and add contents of a 1-ounce ranch seasoning packet. Stir well.
Drain a 15-ounce can of whole kernel corn and add to skillet. Pour in a 16-ounce can (undrained!) of baked beans, any variety.
Next, make three small mounds of condiment in skillet–about 1/3 cup barbecue sauce, about 1/4 cup ketchup, and about 1 tablespoon spicy mustard.
Stir all mounds together until mixture is evenly coated. Allow to heat thoroughly (about 5-10 minutes) on stovetop. Once heat has returned to skillet,
gradually sprinkle in 2 cups of any shredded Mexican cheese blend (Colby, Jack, Cheddar, whatever…), stirring often between additions.
Once all cheese has melted and blended into the mixture, turn off heat and serve immediately. This can be eaten with a fork or on top of tortilla chips.
I topped mine with green onions, but after tasting it, I REALLY wished I had diced a fresh tomato over the top of it, which would have been awesome. Seriously, buy a
tomato and do this. It will be wonderful.