1 pound lean ground beef
1 cup chopped onion
2 garlic cloves, pressed
Vegetable cooking spray
2 (8-ounce) cans no-salt-added tomato sauce
2 (16-ounce) cans pinto beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles, undrained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 (6-ounce) package cornbread mix
Cook first 3 ingredients in a large saucepan coated with vegetable cooking spray over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe drippings from skillet with a paper towel.
Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat 10 minutes. Pour into a lightly greased 2-quart baking dish.
« Beef
