Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef or bison
  • 1 (15.0-ounce) can ranchero beans
  • 1 (16.0-ounce) jar medium salsa
  • 1 (12.0-ounce) box gluten-free corn bread and muffin mix
  • 1 egg
  • 1 1/3 cup low-fat buttermilk
  • 6 tablespoons melted unsalted butter
  • 1 (4.0-ounce) can diced mild green chiles (optional)

Instruction

  • Preheat the oven to 400°F.
  • In a large skillet, brown meat, breaking up any large pieces.
  • Drain well and return to stove.
  • Add beans and salsa, stir to combine and simmer over medium heat 5 to 7 minutes.
  • Let cool slightly then spoon into a 9x12-inch casserole dish.
  • Prepare cornbread batter according to package directions, using egg, buttermilk, butter and green chiles, if desired.
  • If desired, mix drained green chiles into batter.
  • Carefully spoon over top of beef mixture. Smooth out to cover.
  • Bake until cornbread is lightly brown and filling is bubbling, about 25 minutes.