| 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)
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”