Here's a shepherd's pie for the Southwestern crowd: a beef-chili bake that's cheesy with Cheddar and topped with tender cornbread stuffing.
What You Need
Original recipe yields 6 servings
1-1/2 cups hot water
2 green onions, sliced
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 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Heat oven to 400ºF.
Add hot water and onions to stuffing mix; stir just until moistened.
Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. 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 17g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 39g
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.