Beef And Cornbread Bake Recipes

Steps:

• Heat oven to 350°.
• Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
• Bake uncovered 35 to 40 minutes or until corn bread is golden brown.

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

Steps:

• Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.

Steps:

• Pre-heat oven to 400 degrees.
• Brown the ground beef.
• mix corn bread mix, eggs, and milk while the ground beef is cooking.
• drain ground beef.
• return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
• Once, beef mixture is heated through, pour into baking dish.
• Sprinkle on a layer of shredded cheese.
• pour corn bread mixture on top and spread around evenly.
• Bake for 20 minutes.

Steps:

• Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, ketchup, brown sugar and pepper; mix well. Transfer to a greased 11x7-in. baking dish. , In a bowl, combine dry cornbread mix, milk and egg just until combined. Spoon over bean mixture. , Bake, uncovered, at 350° for 35 minutes or until a toothpick inserted in the cornbread comes out clean.

Steps:

• Preheat oven to 375°F/190°C.
• Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
• Add onion, garlic and chili powder; saute until onion is translucent.
• Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
• Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
• Stir in cheese.
• Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
• Bake for 45 minutes or until bread is done and golden brown.