Cornbread beef bake

6 Servings

Ingredients

Quantity Ingredient
1 pounds Lean Ground Beef
1 medium Onion; Chopped (1/2 C)
14½ ounce Mexican-Style Stewed Tomatoes; Undrained
15 ounces Black Beans; Rinsed And Drained
8 ounces Tomato Sauce
½ cup Frozen Corn
2 teaspoons Chile Powder
11½ ounce Refrigerated Cornbread Twists

Directions

Heat oven to 350 degrees. Cook beef and onion in 10-inch ovenproof skillet over medium heat 8-10 minutes, stirring ocassionally, until beef is brown; drain.

Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to boiling. Immediately top with cornbread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35-40 minutes or until cornbread is golden brown.

Recipe by: Betty Crocker's Best of Baking, 1997, pg. 191 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998

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