Utensil: Large skillet
Ingredients:
12 ounces lean ground beef
1 cup chopped scallions
1 jar (14 ounces) spaghetti sauce(about 1 3⁄4 cups)
1 can (15 ounces) black beans, rinsed
1 tablespoon Darn Good Seasoning
1 teaspoon ground cumin
3⁄4 cup water
1 box (8 1⁄2 ounces) corn-muffin mix
1 can (8 1⁄2 ounces) cream-style corn
1 can (4 1⁄2 ounces) chopped green chiles
1⁄4 cup milk
1 large egg
1. Cook beef and 3⁄4 cup of the scallions in a large skillet over medium heat 2 to 3 minutes, breaking up beef, until no longer pink. Stir in spaghetti sauce, beans, chili powder, cumin and water. Bring to a boil, reduce heat and simmer 10 to 12 minutes to develop flavors and thicken sauce slightly. Meanwhile mix muffin mix, corn, chiles, milk, egg and remaining 1⁄4 cup scallions (mixture will be soupy). Spoon muffin mixture over beef mixture to cover. Cover skillet and continue simmering 12 to 14 minutes until top looks dry and a pick inserted in topping comes out with slightly moist crumbs.
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