Recipe: Cornbread Beef Bake (using pre-cooked beef tips)

CORNBREAD BEEF BAKE

1 pkg. (17 oz.) refrigerated fully-cooked beef tips with gravy
1 can (15 oz.) pinto beans, rinsed, drained
1 pkg. (10 oz.) frozen corn
1 cup roasted pepper and garlic prepared salsa
1 tablespoon chili powder
1 1/2 cups shredded Mexican cheese blend
1 pkg. (11-1/2 oz.) refrigerated cornbread twists*
TO SERVE:
Dairy sour cream
Roasted pepper and garlic prepared salsa**

Preheat oven to 375 degrees F.

Combine beef tips with gravy, beans, corn, 1 cup salsa and chili powder in large saucepan; bring to a boil. Reduce heat and simmer 10 minutes to blend flavors, stirring occasionally.

Meanwhile spray 13 x 9-inch shallow baking dish with nonstick cooking spray. Pour beef mixture into dish. Sprinkle with cheese. Shape cornbread dough into twists as indicated on package directions. Arrange twists on top of cheese. Do not overlap.

Bake in 375 degrees F oven 18 to 20 minutes or until cornbread is golden brown. Serve with sour cream and salsa.

*One pkg. (17-1/3 oz.) large refrigerated cornbread biscuits may be substituted for cornbread twists. Cut biscuits crosswise in half and arrange on top of cheese. Bake in 375 degrees F oven 17 to 19 minutes or until biscuits are golden brown.

**Regular-flavored salsa may be substituted.

Makes 4 servings
From Julie Stutzman, California
Family Favorites Category, 2005 National Beef Cook-Off
Source: American's Beef Producers