Corn Bread Beef Bake

Corn Bread Beef Bake

Enjoy this delicious beef that’s baked in the oven and topped with corn bread twists – a wonderful Mexican-style dinner.

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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 350°.
  2. Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  3. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Success Tip
A cast-iron skillet or 2-quart casserole can be used instead of the oven-proof skillet.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 6g,),
  • Cholesterol 45mg;
  • Sodium 1075mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 6g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Lean Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.