CORNBREAD BEEF BAKE
Julie Stutzman, CA
Total preparation and cooking time: 45 minutes · Makes 4 servings.
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1
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package (17 ounces) refrigerated fully-cooked beef tips with gravy
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1
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can (15 ounces) pinto beans, rinsed, drained
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1
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package (10 ounces) frozen corn
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1
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cup roasted pepper and garlic prepared salsa
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1
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tablespoon chili powder
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1-1/2
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cups shredded Mexican cheese blend
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1
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package (11-1/2 ounces) refrigerated cornbread twists
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Dairy sour cream
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Roasted pepper and garlic prepared salsa
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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.
Cook's Tip:
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.
Cook's Tip:
Regular-flavored salsa may be substituted.
For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail at
megan.severs@ketchum.com.
When using this recipe, please credit with: ©
Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy
Cattlemen's Beef Board and National Cattlemen's Beef Association.