Cornbread Salsa Bake

Cornbread Salsa Bake


1 box (8½ ounces) corn muffin mix
1 large egg
cup milk
1 pound lean ground beef
1 cup thick and chunky salsa
1 cup (4 ounces) Cheddar cheese, shredded


1. Preheat oven to 400°F. In a bowl, combine muffin mix, egg and milk; stirring just until moistened.

2. Spread in a sprayed 8" x 8" baking dish.

3. Bake 10 to 12 minutes or until golden.

4. Lightly brown ground beef; drain off fat.

5. Add salsa and simmer 7 to 8 minutes or until excess liquid has cooked off.

6. Pour over baked cornbread.

7. Sprinkle with cheese.

8. Return to oven just long enough to melt the cheese.

Optional: Serve additional salsa to spoon over the top.

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