What You Need
1 lb. lean ground beef
1 onion, chopped
1 jalapeño pepper, seeded, finely chopped
1 can (15 oz.) enchilada sauce
1 can (15 oz.) black beans, drained
1 tsp. garlic powder
1 tsp. ground cumin
1 pkg. (8.5 oz.) corn muffin mix
1 pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
Make It
HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
No comments:
Post a Comment