Beef, Bean, and Corn Bread Casserole

By Patlynn

casserole

Ingredients

• 1 pound lean ground beef
• 1 cup chopped onion
• 2 garlic cloves, presed Vegetable cooking spray
• 2 (8 ounce) cans no-salt-added tomato sauce
• 2 (16-ounce) cans pinto beans, rinsed and drained
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 (6 ounce) package corn bread mix

Preparation

Step 1

1. Cook first 3 ingredients in a large skillet coated with vegetable cooking spray over medium high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe drippings from skillet with a paper towel.

2. REturn beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat 10 minutes. Pour mixture into a lightly greased 2 quart baking dish.

3. Prepare the corn bread batter according to package directions using skim milk. Pour batter over the beef mixture.

4. Bake, uncovered, at 400 degrees for 30 minutes or until lightly browned.