| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Beef, Beans, Casserole, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 16 |
oz |
Jar salsa |
| 15 1/2 |
oz |
Can dark red kidney beans |
| 14 1/2 |
oz |
Can diced peeled tomatoes |
| 1 1/2 |
c |
Niblet frozen corn |
| 3 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 8 1/2 |
oz |
Pkg cornbread mix |
|
|
Milk |
|
|
Margarine |
|
|
Egg, if required by mix |
| 1/3 |
c |
Shredded cheddar cheese |
| 1 |
tb |
Sliced green onions |
INSTRUCTIONS
1. Heat oven to 400 degrees. In large skillet over medium-high heat, brown
ground beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili
powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring
occasionally.
2. Meanwhile, prepare cornbread as directed on package using milk and, if
required, margarine and egg. Spoon cornbread batter around outside edge of
ungreased 12x8-inch (2-quart) baking dish. Spoon hot beef mixture into
center. (Casserole will be full.)
3. Bake at 400 degrees for 18 minutes. Sprinkle with cheese; bake an
additional 4 to 5 minutes or until cheese is melted and cornbread is deep
golden brown. Sprinkle with green onions just before serving.
Nutrition Information Per Serving: 500 Calories, 19 g Fat, 1330 mg Sodium
recipes taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
14, 1998
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