| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef dishes, One dish me |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Ground Beef |
| 1 |
md |
Onion; Chopped (1/2 C) |
| 14 1/2 |
oz |
Mexican-Style Stewed Tomatoes; Undrained |
| 15 |
oz |
Black Beans; Rinsed And Drained |
| 8 |
oz |
Tomato Sauce |
| 1/2 |
c |
Frozen Corn |
| 2 |
ts |
Chile Powder |
| 11 1/2 |
oz |
Refrigerated Cornbread Twists |
INSTRUCTIONS
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@swbell.net> on Feb
08, 1998
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