cornbread and salsa casserole

Name: cornbread and salsa casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 1 1/2 pound lean ground beef (I use 80/20); 1 packet Old El Paso Taco Low Sodium Taco Seasoning; 2/3 cup water; 1 can (15 oz) Bush's Reduced Sodium Black Beans (drained & rinsed); 1 16 oz jar of Ortega thick & Chunky Mild Salsa; 10 oz cheddar cheese cut into small cubes or shredded; 2 packages of Betty Crocker Cornbread/Muffin Mix (each makes 6 muffins) prepare batter as directed

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 10

Ingredients

1 1/2 pound lean ground beef (I use 80/20)1 packet Old El Paso Taco Low Sodium Taco Seasoning2/3 cup water1 can (15 oz) Bush's Reduced Sodium Black Beans (drained & rinsed)1 16 oz jar of Ortega thick & Chunky Mild Salsa10 oz cheddar cheese, cut into small cubes or shredded2 packages of Betty Crocker Cornbread/Muffin Mix (each makes 6 muffins) prepare batter as directed

Directions

Preheat oven to 400 degrees. Brown beef and prepare with taco seasoning. While beef is cooking drain the black beans and rinse well. When beef is done mix in the beans and jar of salsa. Spread in greased 9x13 baking dish. Spread cheese on top of beef and salsa mix, pour cornbread batter evenly over top to cover as much of beef mix as possible. Bake for about 20-25 minutes until cornbread is done & golden and beef and salsa mix bubbles up at the edges. Cool slightly and serve!

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user VMMMAY.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving