Yield: 6 Servings
|1 pounds||Lean ground beef|
|1 pack||10 oz frozen whole kernel corn; thawed|
|1 can||14-1/2 oz diced tomatoes; undrained|
|1 can||4 oz sliced black olives; drained|
|1 pack||1-1/4 oz taco seasoning mix|
|1 pack||6 oz corn muffin or corn bread mix plus ingredients to prepare mix|
|¼ cup||1 oz shredded Cheddar cheese|
|1 \N||Green onion; thinly sliced|
Preheat oven to 400 degrees F. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add corn, tomatoes, olives and seasoning mix to meat. Bring to a boil over medium-high heat, stirring constantly. Pour into deep 9-inch pie plate; smooth top with spatula.
Prepare corn muffin mix according to package directions. Spread evenly over meat mixture. Bake 8 to 10 minutes or until golden brown.
Sprinkle with cheese and onions. Let stand 10 minutes before serving.
Prep and cook time: 20 minutes
Serving suggestion: Serve with papaya wedges sprinkled with lime juice.
NUTRITIONAL INFO: Calories 412, total fat 20g, protein 21g, carbohydrate 39g, cholesterol 49mg, sodium 1679 mg, dietary fiber 2g Dietary exchanges: 2 bread, 2 meat, 1 vegetable, 3 fat SOURCE: _No Time to Cook_, Vol 1, October 15, 1995, No. 5 MM format by Mary Ann Young <maryann36@...>