Beef 'n Cornbread Wrapped in Banana Leaves

1. 1

   Preheat oven to 400 degrees F. Heat dressing in medium skillet on medium-high heat.

2. 2

   Add meat; cook 3 min.

3. 3

   or until evenly browned, stirring occasionally.

4. 4

   Add tomato paste, raisins and olives; mix well.

5. 5

   Reduce heat to medium; simmer 10 min.

6. 6

   or until liquid is absorbed, stirring occasionally.

7. 7

   Meanwhile, prepare corn muffin batter as directed on package; set aside.

8. 8

   Cut six 10-inch squares from banana leaves; reserve trimmings for later use.

9. 9

   Holding 1 of the banana leaves with tongs, quickly pass leaf over gas burner on medium heat several times until pliable.

10. 10

    (Do not overheat leaf or it will become brittle.)

11. 11

    Spread about 1/4 cup of the corn muffin batter into 3-inch square in center of smooth side of banana leaf; top with about 1/3 cup of the meat mixture.

12. 12

    Fold over sides and ends of leaf to completely enclose filling.

13. 13

    Repeat to make six packets.

14. 14

    Tie each packet with a thin strip from the banana leaf trimmings.

15. 15

    Place on rack in 15x10x1-inch baking pan.

16. 16

    Bake 20 min.

17. 17

    or until wooden toothpick inserted into centers comes out clean.

18. 18

    Cool 5 min.

19. 19

    Serve with the sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.