Enjoy this delicious beef that’s baked in the oven and topped with corn bread twists – a wonderful Mexican-style dinner.
SAVE ON THIS RECIPE!
Using 1/2 cup canned whole kernel corn with red and green peppers, drained, in place of the frozen corn would be a nice change to this recipe.
A cast-iron skillet or 2-quart casserole can be used instead of the oven-proof skillet.
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