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| Prep/Cook Time: 25 min. |
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1 lb. Moran’s
ground beef
2 cloves garlic, minced
1 tbsp. chili powder
1 can (15 oz.) red kidney beans, rinsed and drained
1 cup Pace® Chipotle Chunky Salsa
1 cup frozen whole kernel corn
1 can (14 oz.) Swanson® Seasoned Beef Broth with Onion
Cornbread Squares
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COOK
beef, garlic and chili powder in saucepot until browned. Pour
off fat.
ADD beans, salsa, corn
and broth. Heat to a boil. Cook over low heat 15 min.
SERVE
with Cornbread Squares. Serves 4.
Cornbread
Squares: Preheat oven to 400°F. Prepare 1 pkg. (about
8 oz.) corn muffin mix according to pkg. directions. Spread
half the batter in greased 8" square baking pan. Top with
1/2 cup each Pace® Picante Sauce and shredded Cheddar cheese.
Spread remaining batter on top. Bake 20 min. or until done. |
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