Average Rating: 0TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 6 servings.Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1 cup refried beans
- 1/3 cup salsa
- 2 tablespoons taco seasoning
- 1 package (6 ounces) Mexican-style cornbread/muffin mix
- 1/3 cup tortilla chips, crushed
- 1 cup shredded cheddar cheese
- TOPPINGS: torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Instructions
- 1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.
- 2. Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.
Nutrition Facts
1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.