Beef Casserole with Cornbread Topping
2 lbs. lean ground beef1 (12 oz.) frozen mixed vegetables
1 (14.5 oz.) can diced tomatoes with sweet onions
1 (15.5 oz.) can white kidney beans (Great Northern)
1 tsp salt
½ tsp ground black pepper
1 tsp paprika
1 Tbsp crushed, dried cilantro
2 Tbsp chili powder
1 (8 oz.) package medium sharp Cheddar cheese
2 (7 oz.) packages cornbread muffin mix
1 (8.25 oz.) cream style sweet corn
Preheat oven to 375F and lightly spray a 4-quart baking dish with non-stick cooking spray.
Brown ground beef in a large skillet, over medium-high heat, until there is no more pink color.
In a large mixing bowl, mix together the browned beef with the mixed vegetables, diced tomatoes, white beans, salt, black pepper, paprika, cilantro and chili powder; spread out into the baking dish. Spread out cheese over the mixture.
In a medium mixing bowl, prepare cornbread mix according to directions, but leave out the water and ¼ cup of oil; instead add in the creamed corn. Mix thoroughly and spread out over the cheese and beef/vegetable mixture.
Bake for 25-35 minutes; until cornbread is golden browned; let rest 15 minutes.
Makes 8 servings.