Beef and Cornbread Bake

Beef and Cornbread Bake

A hearty side dish for a grill menu, this savory corn bread casserole can be served on the patio or kept warm to take to a picnic site.

Recipe from Pace Salsa & Picante
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
50 mins

Beef and Cornbread Bake

A hearty side dish for a grill menu, this savory corn bread casserole can be served on the patio or kept warm to take to a picnic site.

Beef and Cornbread Bake
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
50 mins
Ingredients
  • 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
  • 2   ounces shredded Cheddar cheese (about 1/2 cup)
  • 1   (about 8 ounces) corn muffin mix
Directions
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 degrees F. for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.
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