14 14
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
35 minutes
1 LB LEAN GROUND BEEF
1 CAN (21 OZ) RANCHERO BEANS
1 CAN (15.25 OZ) WHOLE-KERNEL CORN, DRAINED
1 PKG (6.5 OZ) CORNBREAD MIX
½ CUP SHREDDED PEPPERJACK CHEESE
Heat oven to 400°F.
Brown ground beef in a large skillet with heatproof handle over medium-high heat. Stir in ranchero beans and drained whole-kernel corn. Simmer 2 minutes.
Meanwhile, prepare cornbread mix as package directs.
Spoon cornbread mixture on top of beef mixture in skillet. Sprinkle with shredded pepperjack cheese.
Bake 15 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cool 5 minutes.
Cucumber salad
CALORIES 726 TOTAL FAT 28G SATURATED FAT 12G CHOLESTEROL 159MG SODIUM 1,515MG
TOTAL CARBOHYDRATES 78G DIETARY FIBER 7G PROTEIN 40G
