| 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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