INGREDIENTS
1
pound ground beef
1
can (about 14 ounces) diced tomatoes
1
package (10 ounces) frozen corn, thawed
1
can (4 ounces) sliced black olives, drained
1
package (1-1/4 ounces) taco seasoning mix
1
package (6 ounces) corn muffin mix, plus ingredients to prepare mix
1/4
cup (1 ounce) shredded Cheddar cheese
1
green onion, thinly sliced
PREPARATION:
- Preheat oven to 400°F. Brown beef in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat.
- Add tomatoes, corn, olives and seasoning mix to beef. Bring to a boil over medium-high heat, stirring constantly. Pour mixture into deep 9-inch pie plate; smooth top with spatula.
- Prepare corn muffin mix according to package directions. Spread evenly over beef mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onion. Let stand 10 minutes before serving.
Serving Suggestion
Serve with papaya wedges sprinkled with lime juice.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1679 mg
Protein
21 g
Fiber
2 g
Carbohydrate
39 g
Cholesterol
49 mg
Total Fat
20 g
Calories from Fat
44 %
Calories
412
DIETARY EXCHANGE:
Meat
2
Vegetable
1
Starch
2
Fat
3
