1 pound ground Certified Hereford Beef
2 tablespoons red wine vinegar
1-1/2 teaspoons dried oregano leaves
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon chipotle chili powder
12 ounces frozen onion and pepper blend (diced or sliced), thawed, drained
1/2 cup no-salt added canned diced tomatoes with green chilies
1 package (8-1/2 ounces) cornbread mix
1/3 cup 2% reduced-fat milk
3/4 cup frozen corn, thawed, drained
- Combine ground beef, red wine vinegar and spices in a large bowl, mixing lightly but thoroughly.
- Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add onion and pepper mix and tomatoes; cook 3 minutes, stirring occasionally.
- Meanwhile, prepare cornbread mix according to package directions, using milk and egg; fold corn into batter. Quickly pour batter over sausage mixture in cast-iron skillet, completely covering sausage mixture. Bake according to package directions or until cornbread is cooked through and golden brown.
About Ground Sirloin
Versatile, flavorful and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.
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