Ingredients

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 1 egg 3/4 cup frozen corn, thawed, drained

Instructions

• 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.