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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I recently saw this in the Dallas Morning News Food Section and thought it looked quick and easy. Update: I recently fixed this. I tasted it before I put it in the baking dish & felt it needed something. I added more chili powder, garlic powder, some cumin and cayenne. Cornbread lattice really added to it. Hope you enjoy! Ingredients:
1 lb ground beef |
1 teaspoon vegetable oil |
1 large onion, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 ounce) can of chili style tomatoes (rotel or mexican style tomatoes may be substiuted, just add some chili powder to them) |
1 (8 ounce) can no-salt-added tomato sauce |
1 (11 1/2 ounce) package pillsbury refrigerated cornbread twists dough (walmart has them) |
cheddar cheese (optional) |
sour cream (optional) |
Directions:
1. Preheat oven to 375.
2. In a large skilled add oil and brown ground beef and onion.
3. Drain off any fat.
4. Add tomatoes, tomato sauce and beans.
5. Spoon into a baking dish.
6. Open cornbread twists and separate into strips.
7. Lattice cornbread over chili mixture.
8. Bake until corn twists are lightly browned (about 12- 15 minutes).
9. Remove and serve with cheese and sour cream - if desired.
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