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Beef and Cornbread Bake

At a glance

Prep

15 min.

Total

50 min.

Serves

6

: about 1 cup each

Bake: 25 min.

Stand: 10 min.

Cost per recipe: $7.45

Picante sauce magnifies the flavor of this cheesy beef and corn casserole with a cornbread topping that's sure to please.  Easy to make, this dish is ready in less than one hour!

What You'll Need

1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
1 can (about 16 ounces) whole kernel corn, drained
1/2 cup shredded Cheddar cheese (about 2 ounces)
1 package (about 8 ounces) corn muffin mix

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture.

  • 4

    Bake at 375°F. for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

472

totalfat

21.9g

saturatedfat

7.9g

cholesterol

77mg

sodium

999mg

totalcarbohydrate

41.4g

dietaryfiber

4.7g

protein

27.2g

vitamina

10%DV

vitaminc

8%DV

calcium

10%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.