Taco Casserole

Makes 6 servings

Ingredients:

1 pound lean ground beef

1 can (19 ounces) no-salt-added black beans with liquid

1 can (14.5 ounces) no-saltadded diced tomatoes

1 package (1.25 ounces) reduced-sodium taco seasoning

1 pouch (6.5 ounces) cornbread mix

2 eggs

1⁄3 cup low-fat milk

1 tablespoon vegetable oil

½ cup reduced-fat cheddar cheese

Method:

1 Heat oven to 425°F. In a large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to a boil over high heat. Cook 1 minute. Transfer to a 9x13 baking dish.

2 Prepare cornbread according to package directions using eggs, milk, and oil in the amounts shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.

Nutrition per serving: 334 calories; 21g protein; 14g fat (5g saturated fat); 32g carbohydrate; 5g fiber; 160mg calcium; 3mg iron; 623mg sodium.

Taco Casserole