1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (390g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning |
||
| Calories 696 | ||
| Calories from Fat 306 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.0g | 52% | |
| Saturated Fat 14.5g | 72% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 107mg | 35% | |
| Sodium 1474mg | 61% | |
| Potassium 867mg | 24% | |
| Total Carbohydrate 58.8g | 19% | |
| Dietary Fiber 9.0g | 35% | |
| Sugars 16.1g | ||
| Protein 38.1g | 76% | |
people who like this recipe also like:
By: papergoddess
By: JustJanS
Halloween Party Treat (Candy Corn and Peanut Mix)
By: Kim D.
By: Sharlene~W
By: Ang11002
Ingredients
- 1 lb ground beef
- 1 (8 ounce) can tomato sauce
- 1 (14 ounce) can kidney beans, undrained
- 1/2 cup water
- 1 (1 1/4 ounce) package taco seasoning
- 1 (8 ounce) package corn muffin mix
- 1 cup shredded cheddar cheese
- 1/4 cup sliced green onion
Directions
1
In a large skillet, brown ground beef over medium-high heat; drain.2
Stir in tomato sauce, beans, water and taco seasoning mix.3
Bring to a boil; reduce heat, cover and simmer 5 minutes.4
Prepare corn muffin mix according to package directions.5
Drop small spoonfuls of muffin batter over meat mixture in a skillet.6
Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.7
Top with cheese and green onion.8
Cover and cook over low heat until cheese melts.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: stanzacp
On Nov 1, 2008
My family loved this! We had no leftovers. I added a can of corn to make it go a little farther. When I make it again I will add a second can of beans because there really wasn't enough for my family of six. I added at least 1/2c extra water because I was afraid it would scorch during the simmering process. I had to cook it considerably longer than suggested for the corn bread to finish cooking. I subbed chives for the green onions and they tasted great. Thanks for this keeper. We'll definitely be eating it again! 
From: Lennie
On Jun 2, 2005
I would give this recipe more than 5 stars if I could — that's how much my hubby and I enjoyed it! It was so easy to prepare and took such a short amount of time, too. I had to use a 19 oz tin of beans (couldn't find a 14 oz can) and I used the smaller "red beans" instead of the larger kidney beans as we like the small beans the best. I also used Penzey's taco seasoning (3 tbsp) instead of the package; all in all, it was very yummy. I had to leave the green onions out as I didn't have any, but I'm sure they would add to the flavour. I really enjoyed how the cornbread mixture made the topping; you could also call it chili pot pie! This one was such a hit with DH I know I'll be making it over and over again.
From: FlowrBx
On Jun 27, 2005
I made this this evening and as others have said, it was quite easy. I thought I had tomato sauce but I did not so I used a can of diced tomatoes instead. We are not fans of kidney beans so I substituted black beans. Next time I might add a bit more moisture to the hamburger layer as the cornmeal seemed to absorb it all - but yes, there will definitely be a next time. Thank you Fluffy for the fine recipe!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved