- Preheat oven to 375F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet cook and stir beef, onion and bell pepper over medium-high heat until beef is browned and vegetables are tender. Drain fat. Stir in corn, tomato sauce, tomato, jalapeño, chili powder and garlic powder. Bring to boiling; reduce heat to low. Keep covered.
- Prepare corn muffin batter according to package directions. Spoon batter evenly around the inside edge of baking dish to make a border. Carefully spoon beef mixture into the center of baking dish.
- Bake 20 minutes or until a wooden toothpick inserted into the cornbread comes out clean. Remove from oven; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Let stand 5 minutes before serving.
View all nutritional information
Calories 425, Calories Fat 145, Total Fat 16g, Saturated Fat 6g, Cholesterol 94mg, Sodium 758mg, Carbohydrate 43g, Protein 25g
|Calories (fat) extra||34|
|Total Fat (extra)||25|
|Saturated Fat (extra)||33|
|Vitamin A (extra)||17|
|Vitamin C (extra)||56|