Corn Bread Beef Bake
Servings 6

1 pound ground beef
1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup frozen whole kernel corn
2 teaspoons chili powder
1 can (11-1/2 ounces) refrigerated corn bread twists

Heat oven to 350F.

Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling.

Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.

Bake uncovered 35 to 40 minutes or until corn bread is golden brown.