Cornbread Beef Bake
1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 oz) Mexican-styled stewed tomatoes, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 cup frozen or canned corn
2 teaspoons chili powder
1 can (11 1/2 oz) refrigerated corn bread twists
Or
1 box Jiffy corn bread mix batter as per box instructions
Pre-heat oven to 350°
Cook beef and onion in 10-inch ovenproof skillet over medium
heat 8 to 10 minutes, stirring occasionally, until beef is
brown; drain.
Stir in tomatoes, beans, tomato sauce, corn and chili powder;
heat to boiling. Immediately top with corn bread twists left in
round shape (do not unwind), pressing down gently or top with
Jiffy corn bread batter. Bake uncovered 35 to 40 minutes or
until corn bread is golden brown.
Serves 6.
Dan Delcollo
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