Barbecue Cornbread Bake
Roasted Broccoli
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 1½ cups barbecue sauce
- 1 (15-oz) can pinto beans, rinsed and drained
- 2 (8.5-oz) pkg corn muffin mix
- 1 (8-oz) block Cheddar cheese, shredded
- ½ cup sour cream
- 4 green onions, sliced
Instructions
- Preheat oven to 350°F. Cook beef and onion in a large skillet until beef is browned and crumbly; drain, return to skillet, and stir in barbecue sauce. Stir in beans.
- Prepare muffin mix according to package directions. Spoon batter into a lightly greased 13- x 9-inch baking dish. Bake 10 minutes.
- Top with beef mixture, and bake 15 minutes longer. Top with cheese; bake 5 minutes longer or until cornbread is done and cheese is melted.
- Top with sour cream and green onions.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 3 Tbsp olive oil
- 1½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 10 to 12 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
897
|
71
|
968
|
| Fat (g) | 41 | 7 | 48 |
| Sat. Fat (g) | 19 | 1 | 20 |
| Protein (g) | 41 | 1 | 42 |
| Carb (g) | 89 | 2 | 91 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 1786 | 106 | 1892 |
| T. Sugs (g) | 30 | 0 | 30 |
| A. Sugs (g) | 22 | 0 | 22 |
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