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4 cups Pepperidge Farm® Corn Bread Stuffing
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Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
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1 pound ground beef
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1 medium onion, coarsely chopped (about 1/2 cup)
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1 tablespoon chili powder
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1/4 teaspoon garlic powder
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1 can (about 8 ounces) whole kernel corn, drained
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1 cup shredded Cheddar cheese (about 4 ounces)
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1/4 cup Pace® Picante Sauce
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sour cream
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Heat the oven to 350°F. Place the stuffing and broth into a medium bowl and mix lightly. Let stand for 5 minutes or until the broth is absorbed. Reserve 1/2 cup stuffing mixture. Press the remaining stuffing mixture into the bottom and up the sides of a greased 9-inch pie plate.
Bake for 15 minutes or until the crust is golden.
Cook the beef, onion, chili powder and garlic powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the corn, cheese, picante sauce and reserved stuffing mixture in the skillet. Spoon the beef mixture into the crust.
Bake for 10 minutes or until the beef mixture is hot. Serve with the sour cream.
Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 393, Total Fat 16g, Saturated Fat 7g, Cholesterol 66mg, Sodium 1005mg, Total Carbohydrate 38g, Dietary Fiber 3g, Protein 23g, Vitamin A 12%DV, Vitamin C 4%DV, Calcium 19%DV, Iron 20%DV
Nutritional Values per Serving using Swanson Chicken Stock: Calories 396, Total Fat 16g, Saturated Fat 7g, Cholesterol 64mg, Sodium 903mg, Total Carbohydrate 38g, Dietary Fiber 3g, Protein 24g, Vitamin A 12%DV, Vitamin C 4%DV, Calcium 19%DV, Iron 21%DV
Tips:
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