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Burger Upside Down Corn Bread

Meat.World's picture
  Butter/Margarine 2 Tablespoon
  Minced onion 1 Cup (16 tbs)
  Ground chuck 1 1⁄2 Pound
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Canned tomato puree 8 Ounce (1 Can)
  Flour 1 Tablespoon
  Corn muffin mix 12 Ounce (1 Package)
  Minced parsley 1 Tablespoon

Melt the butter in a large skillet.
Add the onion and saute for about 5 minutes or until golden brown.
Add the ground chuck and cook over medium heat, stirring frequently, for about 5 minutes or until browned.
Add the chili powder, salt, pepper, olives and tomato puree and simmer for 5 minutes longer.
Combine the flour and 1 tablespoon water and stir until smooth.
Add to beef mixture and cook, stirring constantly, for 3 minutes or until thickened.
Place in a 9 x 9 x 1-inch baking pan.
Prepare corn muffin mix according to package directions and spread over beef mixture.
Bake in 400-degree oven for 20 minutes.
Invert on a serving platter and garnish with parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4178 Calories from Fat 1806

% Daily Value*

Total Fat 201 g309%

Saturated Fat 87.2 g436.2%

Trans Fat 0 g

Cholesterol 569.9 mg190%

Sodium 5821.8 mg242.6%

Total Carbohydrates 427 g142.2%

Dietary Fiber 8.4 g33.5%

Sugars 70.8 g

Protein 138 g275.9%

Vitamin A 96.7% Vitamin C 79.3%

Calcium 63.4% Iron 77.1%

*Based on a 2000 Calorie diet


Burger Upside Down Corn Bread Recipe