| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Tex-Mex | Easy, Meats, Main dish | 5 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | Onion, chopped | |
| 2 | Cloves garlic,finely chopped | |
| 1 | lg | Green bell pepper, chopped |
| 2 | ts | Chili powder |
| 1 | ts | Dried oregano |
| 1/2 | ts | Ground cumin |
| 2 | tb | All-purpose flour |
| 1 1/2 | c | Beef stock |
| 1 | cn | 7 1/2 oz. tomato sauce |
| 1 | cn | 12 oz. corn kernels, drained |
| 2/3 | c | All-purpose flour |
| 1/2 | c | Cornmeal |
| 1 1/2 | ts | Granulated sugar |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Shredded Cheddar cheese |
| 1 | lg | Egg |
| 2/3 | c | Milk |
INSTRUCTIONS
PREHEAT OVEN TO 400 10-CUP CASSEROLE DISH CHEDDAR CORNBREAD In a large nonstick skillet over medium-high heat, cook beef, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Stir in onion, garlic, green pepper, chili powder, oregano and cumin; cook, stirring, for 4 minutes or until softened. Blend in flour; stir in stock and tomato sauce. Bring to a boil stirring, until thickened. Reduce heat, cover and simmer for 5 minutes. Stir in corn; cook for 2 minutes or until piping hot. Spoon into casserole dish. Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and salt; mix in cheese. In another bowl, beat together egg and milk. Stir into dry ingredients to make a smooth batter. Spoon over beef mixture in an even layer. Bake for 20 to 25 minutes or until top is lightly golden and filling is bubbly. Tip: Add 1 tsp. additional chili powder along with 1/4 tsp. red pepper flakes or to taste, to the ground beef mixture for a more assertive chili flavor. Yield: 5 to 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 17, 1999
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