Cornbread Beef Bake

prep time:: 0 min

Serving size: 4

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 C roasted pepper and garlic prepared salsa
1 tbsp chili powder
1 1/2 C 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.

notes

Cook’s Tip: One package (17-⅓ 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. Cook’s Tip: Regular-flavored salsa may be substituted.Julie Stutzman, CA© Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Source: National Beef Cook-Off® 2005