Southwestern Beef Cornbread Bake
Submitted by Sue Lowes on Mar 10, 2010

Casserole type dish with a Tex-Mex flair.

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 lb. ground beef
1 medium onion, chopped
10&3/4 oz condensed tomato soup
1/2 cup water
1 tbsp. chili powder
1 can (8oz) whole kernel corn, drained
12 oz package corn muffin mix
1 egg, beaten
2/3 cup milk
1 cup shredded Cheddar cheese

Directions:
Heat oven to 350 degrees F.

Cook beef and onion in skillet over medium high heat until well browned, stirring frequently. Pour off fat.

Stir in soup, water, chili powder and corn. Heat to a boil. Spoon beef mixture into an 11 by 8 inch (2 quart) shallow baking dish.

Stir corn muff mix, egg and milkin a bowl until just combined. (Mixture will be lumpy) Spoon corn muffin mix over beef mixture.

Bake 30 minutes or until cornbread is golden brown. Sprinkle with cheese.

Cook's Notes:
Cheese and Sour cream on top are great!