Cornbread Beef Bake
1 pound lean ground beef
1 medium onion -- chopped (1/2 cup)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes -- undrained
1 (15 ounce) can black beans (1 can) -- rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup frozen corn
2 teaspoons chile powder
1 (11 1/2 ounce) can refrigerated cornbread twists
Heat oven to 350º.
Cook beef and onion in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to boiling. Immediately top with cornbread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35 to 40 minutes or until cornbread is golden brown.