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This quick and easy ground
beef and bean casserole has both the flavor of enchiladas and
tamales. Sprinkle some shredded cheddar cheese on top for additional
flavor and nutrition.
Mock
Enchilada Casserole
- 1/2 pound lean ground
beef
2 (15-ounce) cans kidney beans, drained
1 cup enchilada sauce
1 (8.5-ounce) package cornbread mix
- Preheat oven to 375°F
(190°C).
- Brown beef lightly in
a large skillet, stirring to crumble. Drain on paper towel.
- Combine beef, kidney beans
and enchilada sauce in a casserole dish. Bake for 15 minutes.
- Meanwhile, prepare cornbread
batter according to package directions.
- When beef mixture is bubbling
hot, spoon cornbread batter on top leaving space between. Continue
baking for about 25 minutes or until cornbread is set and golden.
Makes 6 servings.
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