Cornbread Casserole
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
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
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.
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.