Sloppy Joe Cornbread Casserole

• 분량: 12 servings
• 활동 시간: 15 minutes
• 총 시간: 55 minutes

재료

cooking spray

2 pounds ground chuck

2 cups finely chopped yellow onion

1 cup finely chopped green bell pepper

3 tablespoons tomato paste

2 cups beef broth

1 ½ cups ketchup

3 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

2 tablespoons packed light brown sugar

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper

2 (8.5 ounce) packages corn muffin mix (such as Jiffy)

⅔ cup whole milk

1 ½ teaspoons baking powder

2 large eggs

방향

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up meat into smaller pieces with a wooden spoon, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook over medium-high, stirring occasionally, until softened and tender, 6 to 8 minutes.

Stir in tomato paste; cook, stirring constantly, until tomato paste has slightly darkened in color, about 2 minutes. Stir in beef broth, using a spatula to scrape any browned bits from bottom of pan. Stir in ketchup, mustard, Worcestershire sauce, sugar, garlic powder, and black pepper until fully combined. Bring to a boil over medium-high, and cook, stirring occasionally, until sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat, and transfer to the prepared baking dish.

Whisk together corn muffin mix, milk, baking powder, and eggs in a medium bowl until fully combined; spoon in an even layer over sloppy Joe filling.

Bake in the preheated oven until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve immediately. Recipe developed by Amanda Holstein

영양 정보

• 칼로리: 417 kcal
• 지방 전체: 18 g
• 포화 지방: 6 g
• 불포화 지방: 0 g
• 콜레스테롤: 110 mg
• 나트륨: 830 mg
• 탄수화물 전체: 38 g
• 식이섬유: 2 g
• 총 당류: 19 g
• 단백질: 26 g