Beef, Bean and Cornbread Casserole

Name: Beef, Bean and Cornbread Casserole
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 lb lean ground beef; 1 cup onion, chopped; 2 garlic cloves, pressed; vegetable oil cooking spray; 2 (8 ounce) cans tomato sauce; 2 (16 ounce) cans pinto beans, drained and rinsed; 4 1/2 ounces canned diced green chiles; 1 tablespoon chili powder; 1 1/2 teaspoons cumin; 1/2 teaspoon dried oregano; 1 (6 ounce) package cornbread mix

(2)

Recipe by Little Suzy Homemak

This recipe is from Southern Living.

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

lb lean ground beef
1

cup onion, chopped
2

garlic cloves, pressed
vegetable oil cooking spray
2

(8 ounce) cans tomato sauce
2

(16 ounce) cans pinto beans, drained and rinsed
4 ¹⁄₂

ounces canned diced green chiles
1

tablespoon chili powder
1 ¹⁄₂

teaspoons cumin
¹⁄₂

teaspoon dried oregano
1

(6 ounce) package cornbread mix

DIRECTIONS

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.

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