INGREDIENTS:

Mexican-Style Beef Sausage
  • 1 recipe Mexican-Style Beef Sausage
  • 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
Topping (optional)
  • sour cream, diced seeded tomatoes, sliced green onions and honey

COOKING:

    1. Preheat oven according to directions on cornbread mix for cast-iron baking. Prepare Mexican-Style Beef Sausage.  Add onion and pepper mix and tomatoes; cook 3 minutes, stirring occasionally.


      Mexican-Style Beef Sausage      :  Combine 1 pound Ground Beef (93% or leaner), 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 and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat 9-inch cast iron skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook’s Tip:Cooking times are for fresh or thoroughly thawed ground beef.  Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

    1. 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.
Cook’s Tip: 

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

 Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 427 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 91 mg Cholesterol; 715 mg Sodium; 56 g Total Carbohydrate; 6.4 g Dietary Fiber; 21 g Protein; 3.9 mg Iron; 5.6 mg NE Niacin; 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 4 mg Zinc; 18.5 mcg Selenium; 98.6 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”