This recipes makes 6-8 servings.
1 Tbsp olive oil
1 1/2 pounds lean ground beef
2 teaspoons chili powder (more or less to taste)
1-teaspoon cumin (more or less to taste)
1-teaspoon onion powder
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (4-ounce) can green chilies, diced
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced ripe olives
1 cup grated Mexican Cheese (about 4 ounces)
Nonstick cooking spray
1-pound of prepared cornbread mix (such as Jiffy or Bob's Red Mill)
1 Preheat oven to 375°F.
2 Heat olive oil in a large skillet on medium high. Add the ground beef, and brown. Drain the beef and wipe excess oil from the skillet. Return ground beef to the skillet and add salt, chili powder, cumin, and onion powder. Stir until combined well.
3 Mix in fire-roasted tomatoes, chilies, corn, olives, and cheese. Cook for and additional 3 minutes. Add more chili powder and cumin if desired. Spray the insides of a 9x13-inch baking dish with nonstick cooking spray. Spoon filling into the casserole dish.
|Ground Beef Mixture|
|Beef Mixture in Bottom of Prepare Baking Dish|