1 pound lean ground beef
1 package (1 1/4 ounces) taco seasoning mix
1 can (15 to 16 ounces) black beans, rinsed and drained
1/2 cup water
1 can (8 3/4 ounces) corn, drained well
1 1/2 cups light dairy sour cream, divided use
1 1/2 cups shredded Colby-Jack or Cheddar cheese, divided use
3/4 cup thinly sliced green onions
1 package (8 1/2 ounces) corn muffin mix
Heat oven to 400°F.
Brown ground beef in large nonstick skillet over medium heat
8 to 10 minutes or until beef in no longer pink. Pour off drippings.
Stir seasoning mix into
beef. Add beans and water; bring to a boil. Reduce heat and simmer
5 minutes, stirring occasionally.
Meanwhile combine corn
muffin mix, 3/4 cup sour cream, 3/4 cup shredded cheese and 1/2
cup of green onions in medium bowl, mixing just until dry ingredients
are moistened. (Batter will be stiff.)
Spread slightly more than
half of batter onto bottom and up sides of 9-inch pie pan. Spoon
corn evenly on top of batter. Top with beef mixture. Spoon remaining
batter around outer edge of pie, then carefully spread batter
toward center, leaving a 3-inch circle in center uncovered.
Bake at 400°F 23 to
25 minutes, or until top is golden brown. Top with remaining
sour cream, cheese and green onion. Cut into wedges.
Serves 4.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
