Upside-Down Delight

Name: Upside-Down Delight
Ingredients: 3 slices bacon; 1 green pepper, cut in rings; 12 stuffed olives, sliced; 1 (17 oz.) can whole kernel corn, drained; 1 large onion, chopped; 2 cloves garlic, minced; 1 1/2 lb. ground chuck; 1 Tbsp. salt; 1 (10 3/4 oz.) can tomato soup (undiluted); 2 Tbsp. chili powder; 1/2 tsp. grated lemon rind; 1 tsp. chopped parsley; 1 tsp. chopped chives; 1/2 tsp. Worcestershire sauce; 1/2 tsp. steak sauce; dash of Accent; 1 (6 oz.) pkg. corn bread mix

17 ingredients

14 steps

Ingredients

3 slices bacon
1 green pepper, cut in rings
12 stuffed olives, sliced
1 (17 oz.) can whole kernel corn, drained
1 large onion, chopped
2 cloves garlic, minced
1 1/2 lb. ground chuck
1 Tbsp. salt
1 (10 3/4 oz.) can tomato soup (undiluted)
2 Tbsp. chili powder
1/2 tsp. grated lemon rind
1 tsp. chopped parsley
1 tsp. chopped chives
1/2 tsp. Worcestershire sauce
1/2 tsp. steak sauce
dash of Accent
1 (6 oz.) pkg. corn bread mix

Directions

1

Cook bacon; drain and crumble.
2

Reserve 3 tablespoons drippings.
3

Arrange green pepper rings in heavy 10-inch iron skillet.
4

Place olives and corn around peppers.
5

Spoon corn over peppers.
6

Saute onion, garlic and meat in bacon drippings until meat is lightly browned.
7

Add to meat the salt, tomato juice, chili powder, lemon rind, parsley, chives, Worcestershire, steak sauce and Accent.
8

Spoon over corn.
9

Prepare corn bread mix according to package directions.
10

Spoon over meat mixture.
11

Bake 30 to 40 minutes at 350°.
12

Remove from oven; cover for 5 minutes. Turn upside-down on dry platter.
13

Serve in wedges.
14

Yield: 8 to 10 generous servings.