salsa-beef corn bread casserole

I thought I'd pass on the recipe to one of our family's favorite meals:) by Betty Crocker

Ingredients needed:

1  1/2 lbs ground beef (drain grease if not lean beef)

1 cup Old El Paso Thick'n Chunky salsa

2 T. flour

1 T. chili powder

2 t. ground cumin

1/2 teaspoons salt

1/8 teaspoons pepper

2 cans cream style sweet corn

2 cans black beans, rinsed and drained

2 boxes jiffy cornbread mix

Directions:

1.  Preheat oven to 450 degrees. Cook beef on stovetop until no longer pink. Stir in salsa & flour. Cook 2-3 minutes, stirring constantly until slightly thickened.

2   Stir in remaining ingredients except corn bread topping. Heat to boiling & spread mixture into baking dish. (Either one 9 by 13 or two smaller baking dishes).

3.   Make corn bread topping (both boxes). Pour on top of beef mixture & spread evenly around. Bake 12-15 minutes, or until topping is fully done & golden brown. Serves about 8.

Key: eat with sour cream!!!

Tip: If you're serving smaller group, split into two baking dishes @ freeze one of them (without corn bread on top, which you can add later).