Beef and Cornbread Bake
Picante sauce magnifies the flavor of this cheesy beef and corn casserole recipe with a cornbread topping that's sure to please. Beef and Cornbread Bake is easy to make and will be ready in less than one hour! It's a great weeknight meal because it's simple and hearty. Bake until it is golden brown and then dig in! A ground beef casserole like this one is a winner every time. Give it a try this week and then tell us what you thought of it.
Serves6
Preparation Time15 min
Cooking Time20 min
Cooking MethodCasserole, Oven
Ingredients
- 1 pound ground beef
- 1 teaspoon dried oregano leaves, crushed
- 3/4 cup Pace Picante Sauce
- 1 (8-ounce) can tomato sauce
- 1 (16-ounce) can whole kernel corn, drained
- 1/2 cup Cheddar cheese, shredded
- 1 (8-ounces) package of corn muffin mix
Instructions
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Preheat oven to 375 degrees F.
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Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
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Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish.
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Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture.
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Bake for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.