Mexican Beef With Corn Bread

Addie Ringo, D.H.S.

  • 1 lb ground beef
  • 1 Tbsp oil
  • 2 cup cooked rice
  • 1 (1 lb) can tomatoes (undrained)
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp. chili powder
  • 2 Tbsp. comino
  • 4 Tbsp. grated onion
  • 1 cup corn bread mix, prepared

Cook meat in oil until browned. Add rice, tomatoes, salt, pepper, chili powder, comino, and onion. Mix well, breaking tomatoes and meat into small pieces. Cook until well heated and liquid is absorbed. Pour into oblong glass baking dish. Top with corn bread mixture.

Bake at 425° for 25 minutes, or until bread is brown.

Serves 6.

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