Crusted Mexican Skillet Meal

Ingredients:

2 cans Margaret Holmes Tomatoes, okra, corn
1 can (15 oz.) red kidney beans, drained well
½ lb. ground beef, browned and drained
1 tsp salt
½ cup Texas Pete sauce

Crust:  2 packages (6 oz. each) cornbread mix
2 eggs, lightly beaten
½ cup milk
1 can (14 oz.) creamed corn
½ cup minced green chilis
1 cup Four Cheese Mexican Shredded cheese

Recipe Instructions:

In a medium mixing bowl combine tomato mixture, kidney beans drained, cooked ground beef, salt and chili sauce.  Spoon mixture into greased skillet.

In same bowl, mix cornbread mixes, eggs, milk, corn and green chilis.  Pour half of the mix over the top of bean mixture:  sprinkle half of cheese on top; spoon remaining cornbread on top of cheese and sprinkle remaining cheese on top of cornbread mixture.  4 – 6 servings

This Recipe uses the following products:

  • Tomatoes, Okra and Corn