Cook beef and 3⁄4 cup of the scallions in a large nonstick skillet over medium-high heat 2 to 3 minutes, breaking up beef with a wooden spoon, 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.
Calories 742 Fat 32g Saturated fat 0 Cholesterol 119mg
Sodium 999mg Carbohydrate 87g Fiber 0
This recipe has been added to the following public cookbooks:
billys notable cooking
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