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Zesty Beef Corn Bread Dinner

Zesty Beef Corn Bread Dinner
These Southwestern inspired squares are delicious by themselves, of course—but the sauce gives them an extra "zing" of zesty flavor, and I never make this recipe without it!—Edith Lawler, Clinton, Missouri
6-8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup (4 ounces) shredded cheddar cheese
  • TANGY TOMATO SAUCE:
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • 1 can (8 ounces) diced tomatoes, undrained
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sugar
  • 2 tablespoons chopped chili peppers
  • 2 tablespoons chopped green pepper
  • 1 teaspoon Worcestershire sauce

Directions

  • In a large skillet, cook beef, onion and garlic over medium heat
  • until meat is no longer pink; drain. Stir in ketchup and salt.
  • Prepare corn muffin mix according to package directions. Spread half
  • of the batter into a greased 8-in. square baking dish. Spoon beef
© Taste of Home 2013

2 of 2

Zesty Beef Corn Bread Dinner (continued)

Directions (continued)

  • mixture over batter; sprinkle with cheese. Spread remaining batter
  • over cheese.
  • Bake at 350° for 30-35 minutes or until golden brown. Meanwhile,
  • in a small saucepan, combine sauce ingredients. Cook and stir over
  • medium heat until thickened. Let bread stand for 5 minutes after
  • removing from oven; cut into squares and spoon sauce over. Yield:
  • 6-8 servings.
© Taste of Home 2013