Corn Bread Beef Bake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 40 minutes | 450 | 170 | 19g | 1050mg | 51g | 25g | 45mg |
| INGREDIENTS: | ||
| 1 pound ground beef | 1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained | 1 can (15 ounces) black beans, rinsed and drained |
| 1 can (8 ounces) tomato sauce | 1/2 cup frozen whole kernel corn | 2 teaspoons chili powder |
| 1 can (11-1/2 ounces) refrigerated corn bread twists | ||
| 1 | Heat oven to 350F. |
| 2 | Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. |
| 3 | Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently. |
| 4 | Bake uncovered 35 to 40 minutes or until corn bread is golden brown. |