Ingredients Jump to Instructions ↓

  1. 1 lb. ground beef OR frozen meatless crumbles

  2. 1 onion, chopped

  3. 3 cloves garlic, minced

  4. 15 oz. can diced tomatoes, undrained

  5. 15 oz. can black beans, rinsed and drained

  6. 8 oz. can taco sauce

  7. 1 cup frozen corn

  8. 1 Tbsp. chili powder

  9. 1/2 tsp. cumin

  10. 1 jalapeno pepper, minced, if desired

  11. 11 oz. can refrigerated corn breadstick dough

  12. 3Tbsp. grated Parmesan cheese

  13. 1/2 tsp. dried oregano leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large skillet, brown ground beef, onion, and garlic until beef is cooked; drain well. (If using crumbles, saute onion and garlic in some olive oil until tender, then add crumbles and cook and stir until thawed.)

  2. Add tomatoes, beans, taco sauce, corn, chili powder, cumin, and jalapeno pepper and heat to boiling. Spoon into 2-quart casserole dish and immediately top with the cornbread twists in their round shape (do not unroll), pressing down gently. Sprinkle with cheese and oregano; press into dough gently.

  3. Bake at 350 degrees F for 35-45 minutes until top is golden brown.

  4. servings


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