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Prep 10min
Total60min
Servings6
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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
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Steps
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.
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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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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
26%
26%
Exchanges:
3 Starch; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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