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Tomato Corn Bread Bake Recipe

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Everyone in the family loves this dish, even the grandchildren. The corn bread topping nicely complements the ground beef, corn and tomatoes.—Lorraine Koehler, Watertown, Wisconsin

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Tomato Corn Bread Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11-in. x 7-in. baking dish.
Combine corn bread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. Yield: 6 servings.

Combine any leftover tomatoes from Tomato Corn Bread Bake with your favorite salsa and serve with tortilla chips while the casserole bakes.

Nutritional Facts 1 serving (1 each) equals 422 calories, 16 g fat (6 g saturated fat), 102 mg cholesterol, 958 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Tomato Corn Bread Bake in Taste of Home Ground Beef Cookbook , p296

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