Recipe found on campbellkitchen.com
I've been using this recipe with Grandma's Buttermilk Cornbread instead of using the packaged cornbread. If you are using the 2 quart dish half the cornbread recipe so it's not too much and it doesn't overflow over the sides. Also, green salsa works really well instead of the picante sauce. I have also added a can of black beans drained and rinsed. This will dramatically change the flavor but my baby boy loves his beans.
Beef and Cornbread Bake
Prep: 15 minutes
Bake: 25 minutes
Stand: 10 minutes
1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
1 can (about 16 ounces) w hole kernel corn, drained
2 ounces shredded Cheddar cheese (about 1/2 cup)
1 package (about 8 ounces) corn muffin mix
Cook the beef and oregano in a 10-inch skillet over medium-high heat
until the beef is w ell brow ned, stirring often to break up the meat. Pour
off any fat.
Stir the picante sauce, tomato sauce and corn in the skillet. Cook until
the mixture is hot and bubbling. Stir in the cheese. Pour the beef
mixture into a 2-quart shallow baking dish.
Mix the corn muffin mix according to the package directions. Spread
the batter over the beef mixture.
Bake at 375°F. for 25 minutes or until the crust is golden brow n. Let
stand for 10 minutes before serving.