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Recipe Category: Dinner
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Ingredients
- Yield: 6 servings
- 1 pound lean ground beef
- 1 (16 ounce) jar salsa
- 1 (15 1/2 ounce) can dark red kidney beans
- 1 (14 1/2 ounce) can diced peeled tomatoes
- 1 1/2 cups Niblets frozen corn
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 (8 1/2 ounce) package cornbread mix
- Milk
- Margarine
- Egg, if required by mix
- 1/3 cup shredded Cheddar cheese
- 1 teaspoon sliced green onions Heat oven to 400 degrees F.
Method
- 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
- Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg
- Spoon cornbread batter around outside edge of ungreased 12 x 8-inch (2-quart) baking dish
- Spoon hot beef mixture into center
- Bake at 400 degrees F 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
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