lean ground beef
garlic cloves, pressed
vegetable oil cooking spray
2 (8 ounce) cans
2 (16 ounce) cans
pinto beans, drained and rinsed
4 1/2 ounces
canned diced green chiles
1 1/2 teaspoons
1 (6 ounce) packages
- Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
- Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
- Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
- Bake at 400 degrees F for 30 minutes or until lightly browned.