1 can (14.5 oz) whole peeled tomatoes, chopped, juices reserved
1 can (15.5 oz) pinto beans, rinsed and drained
Salt and pepper
Directions
Prepare the filling:
Preheat
oven to 400 degrees. Heat oil in a large ovenproof saute pan over
medium high heat. Add the onion, carrots and garlic and season with salt
as needed. Cook, stirring occasionally until onion is translucent,
about 5 minutes. Add chili powder and tomato paste, cook, stirring for
about 1 minute.
Stir
in beef and cook, breaking up the meat with the back of a spoon, until
no longer red, about 5 minutes. Add tomatoes with their juices and
beans. Bring to a boil and cook for 2 minutes. Remove from heat.
Prepare the Topping:
Prepare cornbread as directed on the package. Spoon mixture over top of filling, spreading almost to the edges of the pan.
Transfer
to oven and bake about 20 minutes or until a tester inserted in topping
comes out clean. Let rest for about 20 minutes for before serving.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
