Tex-mex beef cobbler with cheddar cornbread

5 Servings

Ingredients

Quantity Ingredient
1 pounds Lean ground beef
1 Onion, chopped
2 Cloves garlic,finely chopped
1 large Green bell pepper, chopped
2 teaspoons Chili powder
1 teaspoon Dried oregano
½ teaspoon Ground cumin
2 tablespoons All-purpose flour
1½ cup Beef stock
1 can 7 1/2 oz. tomato sauce
1 can 12 oz. corn kernels, drained
⅔ cup All-purpose flour
½ cup Cornmeal
1½ teaspoon Granulated sugar
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Shredded Cheddar cheese
1 large Egg
⅔ cup Milk

Directions

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 ¼ 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@... Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 17, 1999

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