Here's a fine taste of the Southwest, all in one easy casserole. This beef-chili bake has it all: cornbread stuffing, cheese and chunky salsa too.
What You Need
Original recipe yields 6 servings
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1/2 tsp. dried oregano leaves
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Heat oven to 400ºF.
Add hot water to stuffing mix; stir just until moistened.
Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and oregano. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
Bake 30 min. or until heated through.
Omit salsa. Prepare as directed, decreasing oven temperature to 375ºF, increasing water to 1-2/3 cups and adding 1 Tbsp. chili powder with the beans and tomato sauce.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 38g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.