My boys named this dish after I asked them what I should call it for a recipe post. I tease our oldest son, Zachary, that he'll have to marry someone who is a great cook because he is a food critic and also because he expects "real" food at every meal (meaning a "meat and potatoes" type meal three times a day.
A few weeks ago his 8th grade class took a test to help them see what kind of career they might find suitable for their future. We got a big kick out of one of his results: a food critic!!! How true those results were!
So, in honor of my three boys, here is the recipe for "Chow Down Special".
Chow Down Special
1 or 2 batches corn griddle cakes (Make per package directions on side of Jiffy Cornbread box)
1 1/2 pound ground beef, browned and drained
3 cans beans (I used 1 Ranch Style and 2 pinto, but any mixture will work)
1 cup water
1 teaspoon beef base (found by bouillion cubes)
1 teaspoon salt (or to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
Mix ingredients together and simmer for 30 minutes or in Crock Pot on low for a few hours. Serve beef and bean mixture over corn griddle cakes. Top with cheddar cheese. (I think it would be good with lettuce, tomatoes, and onions, too.)
This meat mixture is very good and leftovers can be used in several different ways. We used it for an enchilada casserole one time and quesadillas the next. It's kind of like a chili, but not spicy.
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