Saturday Share: Beefy Cornbread Bake

How about an easy entree that's so delicious you'll make it time and time again? Since it serves 6, it's perfect for a hungry family.

If you're making it for you and a friend, leftovers store beautifully.

Just reheat in the microwave for another easy meal.

Today I'm sharing Beefy Cornbread Bake, a Tex-Mex casserole that is as fast to put together as it is delicious. Perfect for those busy weekday evenings or dress it up for Sunday dinner.

Beefy Cornbread Bake

  • 1 lb. ground beef
  • 1 tsp. dried Mexican oregano leaves, crushed (plain oregano will do if that's what you have)
  • 3/4 cup Pace® Picante Sauce (that's what we use in Texas. You can use another picante or even Rotel Tomatoes)
  • 1 can (8 oz.) tomato sauce
  • 1 can (about 16 oz.) whole kernel corn, drained
  • 1/2 cup shredded Cheddar cheese
  • OPTION: 1/2 cup shredded Cheddar cheese reserved
  • 1 pkg. (about 8 oz.) corn muffin or cornbread mix or just mix up cornbread batter if that's in your repertoire. If you use a mix, make sure it isn't a sweet variety of cornbread. Sweet cornbread is just gross in this.
    Serve BEEFY CORNBREAD BAKE with good red wine.
  • Preheat oven to 375°F.
  • Cook ground beef and oregano in a skillet until browned. Pour off the fat.
  • Add the picante or tomatoes, tomato sauce, and drained corn.
  • Heat through.
  • Stir in 1/2 cup shredded cheese.
  • Pour mixture into a 2-quart square baking dish.
  • Prepare cornbread mix according to the package directions.
  • Spread cornbread batter over the meat mixture.
  • Bake 25 to 30 minutes until cornbread topping is golden brown.
  • Remove from oven, let stand 10 minutes before serving.
  • If you want to use the additional 1/2 cup of cheese, serve with the casserole, along with extra Picante sauce.
Takeaway Truth

Have a wonderful weekend!

No comments:

Post a Comment