Cornbread Beef Bake
Marinating Time: 0 min
Prep & Cook Time: 45 min
Yield: 4 Servings
Ingredients
1 package (17 ounces) refrigerated fully-cooked beef tips with gravy
1 can (15 ounces) pinto beans, rinsed, drained
1 package (10 ounces) frozen corn
1 cup roasted pepper and garlic prepared salsa
1 tablespoon chili powder
1-1/2 cups shredded Mexican cheese blend
1 package (11-1/2 ounces) refrigerated cornbread twists
Dairy sour cream
Roasted pepper and garlic prepared salsa
Directions
1. Heat oven to 375°F. Combine beef tips with gravy, beans, corn, 1 cup salsa and chili powder in large saucepan; bring to a boil. Reduce heat and simmer 10 minutes to blend flavors, stirring occasionally.
2. Meanwhile spray 13 x 9-inch shallow baking dish with nonstick cooking spray. Pour beef mixture into dish. Sprinkle with cheese. Shape cornbread dough into twists as indicated on package directions. Arrange twists on top of cheese. Do not overlap. Bake in 375°F oven 18 to 20 minutes or until cornbread is golden brown.
3. Serve with sour cream and salsa.
Tips
One package (17-1/3 ounces) large refrigerated cornbread biscuits may be substituted for cornbread twists. Cut biscuits crosswise in half and arrange on top of cheese. Bake in 375°F oven 17 to 19 minutes or until biscuits are golden brown.
Regular-flavored salsa may be substituted.
Credit
Julie Stutzman, CA - www.beefcookoff.org
