Try this Cornbread Beef Bake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Cook beef and onion in 10-inch ovenproof skillet over medium heat 8-10 minutes, stirring ocassionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to boiling. Immediately top with cornbread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35-40 minutes or until cornbread is golden brown. Recipe by: Betty Crockers Best of Baking, 1997, pg. 191 Posted to recipelu-digest by Jill & Joe Proehl
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Serving Size: 1 Serving (849g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 282 | ||
Calories from Fat: 79 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 3030mg | 104 % | |
Potassium 2160.2mg | 57 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 24.3g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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