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

Ingredients

• 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.

Procedure

• 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!