Cornbread Beef Bake
Total Recipe Time: 45 minutes
Makes 4 servings
Ingredients1 package (17 ounces) refrigerated fully-cooked beef tips with gravy1 can (15 ounces) pinto beans, rinsed, drained1 package (10 ounces) frozen corn1 cup roasted pepper and garlic salsa1 tablespoon chili powder1-1/2 cups shredded Mexican cheese blend1 package (11-1/2 ounces) refrigerated cornbread twistsDairy sour cream Roasted pepper and garlic salsa
- 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.
- 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.
- Serve with sour cream and salsa.
Cook’s Tip: Regular salsa may be substituted.Cook's Tip: 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: Cook’s Tip: Regular salsa may be substituted.
Nutrition information per serving using cornbread twists: 769 calories; 32 g fat (15 g saturated fat; 2 g monounsaturated fat); 99 mg cholesterol; 2514 mg sodium; 78 g carbohydrate; 10.0 g fiber; 40 g protein; 5.6 mg niacin; 0.5 mg vitamin B6; 3.8 mcg vitamin B12; 5.7 mg iron; 12.8 mcg selenium; 4.3 mg zinc. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, and zinc, and a good source of selenium.
Nutrition information per serving using cornbread biscuits: 873 calories; 34 g fat (16 g saturated fat; 8 g monounsaturated fat); 99 mg cholesterol; 1858 mg sodium; 89 g carbohydrate; 10.0 g fiber; 42 g protein; 5.6 mg niacin; 0.5 mg vitamin B6; 3.8 mcg vitamin B12; 6.5 mg iron; 12.8 mcg selenium; 4.3 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, and zinc, and a good source of selenium.
© Cattlemen's Beef Board and American National CattleWomen, Inc.