| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Quick & ez, Ground meat, Format/may | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | pk | 10 oz frozen whole kernel corn; thawed |
| 1 | cn | 14-1/2 oz diced tomatoes; undrained |
| 1 | cn | 4 oz sliced black olives; drained |
| 1 | pk | 1-1/4 oz taco seasoning mix |
| 1 | pk | 6 oz corn muffin or corn bread mix plus ingredients to prepare mix |
| 1/4 | c | 1 oz shredded Cheddar cheese |
| 1 | Green onion; thinly sliced |
INSTRUCTIONS
Preheat oven to 400 degrees F. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add corn, tomatoes, olives and seasoning mix to meat. Bring to a boil over medium-high heat, stirring constantly. Pour into deep 9-inch pie plate; smooth top with spatula. Prepare corn muffin mix according to package directions. Spread evenly over meat mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onions. Let stand 10 minutes before serving. Prep and cook time: 20 minutes Serving suggestion: Serve with papaya wedges sprinkled with lime juice. NUTRITIONAL INFO: Calories 412, total fat 20g, protein 21g, carbohydrate 39g, cholesterol 49mg, sodium 1679 mg, dietary fiber 2g Dietary exchanges: 2 bread, 2 meat, 1 vegetable, 3 fat SOURCE: _No Time to Cook_, Vol 1, October 15, 1995, No. 5 MM format by Mary Ann Young <maryann36@juno.com> Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 17:23:42 EST From: maryann36@juno.com (Mary Ann Young)
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