1 pound ground beef.
1 cup diced onions (1/4 inch).
1/2 cup diced red bell peppers (1/4 inch).
11/2 teaspoon chili powder.
1/2 cup sliced mushrooms (1/4 inch).
2 cups frozen corn.
1 cup sour cream.
1 teaspoon salt.
1/4 teaspoon freshly ground pepper.
1/4 teaspoon red pepper sauce.
4 cooked, mashed potatoes.
1/4 cup butter.
1/2 shredded cheddar cheese.
1 bunch scallions cut into 1/4 inch slices.
Heat oven to 375°
In large skillet, combine ground beef, onions, bell peppers and chili powder.
Cook over medium heat until meat is brown.
Add mushrooms, simmer 3 minutes, stirring to prevent sticking.
Transfer to 9-inch pie plate.
Pour corn evenly over mixture.
In large bowl, combine sour cream, salt, pepper and red pepper sauce.
Spread evenly over corn.
Spread mashed potatoes over sour cream.
Dot with pieces of butter, then top with shredded cheese.
Cover and bake until heated through – about 45 minutes.
Garnish with chopped scallions.
Bacon as needed – each cup takes 5 strips, allow for some breakage.
Muffin tin – peferably for large muffins or cupcakes.
Taking into account that bacon will shrink as it cooks, the basic idea can be used with larger molds to make bowls.
Set oven at 400°
Foil over bottom of muffin pan.
Weave bacon per photo.
3 around the sides, two over the top.
Should bake up crisp in about 25 minutes – keep a close eye on it.
Cookie sheet with rim on lower shelf, to catch dripping fat.
Watch carefully for flame..
Let cool completely before removing each from muffin tin.
Fill with salad, fruit, chocolates – whatever.