Ingredients
1
pound ground beef
1
can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1
can (15 ounces) black beans, rinsed and drained
1
can (8 ounces) tomato sauce
1/2
cup frozen whole kernel corn
2
teaspoons chili powder
1
can (11 1/2 ounces) refrigerated corn bread twists
Preparation
Heat oven to 350°.
Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
Bake uncovered 35 to 40 minutes or until corn bread is golden brown.
