Cornbread Salsa Bake

Cornbread Salsa Bake

1 box (8 1/2 ounces) corn muffin mix
1 large egg
1/3 cup milk
1 pound lean ground beef
1 cup thick and chunky salsa
1 cup (4 ounces) Cheddar cheese, shredded

  1. Preheat oven to 400°F. In a bowl, combine muffin mix, egg and milk; stirring
    just until moistened.

  2. Spread in a sprayed 8" x 8" baking dish.

  3. Bake 10 to 12 minutes or until golden.

  4. Lightly brown ground beef; drain off fat.

  5. Add salsa and simmer 7 to 8 minutes or until excess liquid has cooked off.

  6. Pour over baked cornbread.

  7. Sprinkle with cheese.

  8. Return to oven just long enough to melt the cheese.

Optional: Serve additional salsa to spoon over the top.