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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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You could almost clean out your pantry with this man-lovin' flavorful pie! A great winter-time treat that I have been making for years! Ingredients:
2 lbs. lean ground beef |
1 (14 1/2- oz.) can stewed tomatoes |
1 (4-oz.) can diced green chilies |
2 (11-oz.) cans mexican-style corn |
2 (14 1/2-oz.) jars salsa, preferably chunky style |
1 (15-oz.) can tomato sauce |
1 cup water |
optional: 1 (4 1/2-oz.) can chopped black olives |
mexican seasoning, to taste |
2 (8 1/2 –oz.) packages corn bread or corn muffin mix |
2 eggs |
1 cup milk |
2 cups cheddar cheese, shredded |
optional: 1 (4-oz.) can diced green chilies |
Directions:
1. Brown ground beef in large skillet.
2. Drain.
3. Stir in stewed tomatoes, 1 can green chilies, corn, salsa, tomato sauce, water, olives if desired and Mexican seasoning; let beef mixture simmer on low for 15 minutes.
4. Preheat oven to 400 degrees.
5. In large bowl, prepare corn bread batter following package directions using eggs and milk.
6. Stir in Cheddar cheese and optional can chilies, if desired.
7. Pour meat mixture into 9-by-13-inch ungreased baking dish.
8. Pour corn bread batter on top and spread to edges to cover meat mixture.
9. Bake at 400° for 20-30 minutes or until corn bread is lightly browned.
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