Lunch: Cornbread and Beef Skillet Pie

Recipe by Woman's Day Kitchen Short on time? Give this savory pie a try. It takes just five minutes of active prep and is filled with a tasty mix of lean ground beef, beans and canned corn, all topped with a layer of crumbly cornbread.

Ingredients

1 lb. lean ground beef
1 can Ranchero Beans
1 can corn kernels
1 package cornbread mix (plus the required ingredients to make it)
2 oz. pepperjack cheese

Instructions

Heat oven to 400 degrees F. In a large oven-safe skillet, cook beef over medium-high heat, breaking it up with the back of a spoon until browned, 5 to 7 minutes. Stir in the beans and corn and cook simmer for 2 minutes.
Meanwhile, prepare the cornbread according to package directions. Spread the cornbread batter over the beef mixture, leaving a 1/2-inch border all the way around. Sprinkle with cheese.
Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes. Let cool for 5 minutes before serving.

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