Main dishes

Cornbread-Topped Beef Casserole

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photo by:kraft

time

prep:

15 min

total:

35 min

servings

total:

10 servings

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What You Need

slices OSCAR MAYER Bacon, chopped

lb. lean ground beef

onion, chopped

red pepper, chopped

can (15 oz.) tomato sauce

1/3

cup chopped green olives

1/4

cup raisins

pkg. (8.5 oz.) corn muffin mix

cup KRAFT Shredded Sharp Cheddar Cheese

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 350ºF.

COOK bacon in large skillet 5 min. or until crisp; drain. Meanwhile, cook ground beef, onions and peppers in same skillet 5 min. or until ground beef is browned, stirring constantly. Stir in tomato sauce; cook 3 min. or until heated through. Remove from heat.

CRUMBLE bacon. Add to meat mixture with olives and raisins; mix well. Spoon into 13x9-inch baking dish. Prepare muffin batter as directed on package; stir in cheese. Spoon over meat mixture.

BAKE 20 min. or until toothpick inserted in center of muffin topping comes out clean. Cool slightly. Serve topped with sour cream.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Make Ahead

Prepare meat mixture. Refrigerate 3 to 4 days or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first of frozen.) Top with muffin batter and continue as directed.

Special Extra

Bump up the flavor by stirring chopped chipotle peppers or chives into the muffin batter before using as directed.