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 min
  • Total Time 60 min
  • Servings 6

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 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
6g,
6%
),
Cholesterol
45mg
45%;
Sodium
1075mg
1075%;
Total Carbohydrate
46g
46%
(Dietary Fiber
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Iron
26%;
Exchanges:
3 Starch; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.