Beef and Cornbread Bake

Picante sauce magnifies the flavor of this cheesy beef and corn casserole with a cornbread topping that's sure to please.  Easy to make, this dish is ready in less than one hour!

What You'll Need

1 pound ground beef 
1 teaspoon dried oregano leaves, crushed 
3/4 cup Pace® Picante Sauce 
1 can (about 8 ounces) tomato sauce 
1 can (about 16 ounces) whole kernel corn, drained 
2 ounces shredded Cheddar cheese (about 1/2 cup) 
1 package (about 8 ounces) corn muffin mix 

How to Make It

• 1
  Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
• 2
  Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish.
• 3
  Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture.
• 4
  Bake at 375°F. for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.