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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An earthy combination of sweet raisins, cumin, chili's and olives.. Filling, warm and easy. Ingredients:
1 lb ground beef |
1 medium onion, chopped (about 1 c.) |
1 (14 1/2 ounce) can diced tomatoes with garlic, undrained |
1 (11 ounce) can whole mexicorn whole kernel corn, drained |
1/2 cup coarsely chopped pimento stuffed olive |
1/3 cup raisins |
2 teaspoons ground cumin |
1/2 teaspoon ground cinnamon |
1 (6 1/2 ounce) cornbread mix |
1/3 cup milk |
2 tablespoons margarine, melted |
1 egg |
1/4 cup canned diced green chilis |
1/2 cup shredded colby cheese |
Directions:
1. Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
2. Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
3. Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.
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