Prep and Cook Time 20 minutes
Makes 6 servings
|1||pound ground beef|
|1||can (about 14 ounces) diced tomatoes|
|1||package (10 ounces) frozen corn, thawed|
|1||can (4 ounces) sliced black olives, drained|
|1||package (1-1/4 ounces) taco seasoning mix|
|1||package (6 ounces) corn muffin mix, plus ingredients to prepare mix|
|1/4||cup (1 ounce) shredded Cheddar cheese|
|1||green onion, thinly sliced|
- Preheat oven to 400°F. Brown beef in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat.
- Add tomatoes, corn, olives and seasoning mix to beef. Bring to a boil over medium-high heat, stirring constantly. Pour mixture into deep 9-inch pie plate; smooth top with spatula.
- Prepare corn muffin mix according to package directions. Spread evenly over beef mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onion. Let stand 10 minutes before serving.
Serve with papaya wedges sprinkled with lime juice.
|Total Fat||20 g|
|Calories from Fat||44 %|
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