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.
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.