Beef-bean cornbread casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ultra-lean ground beef |
| 1 | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| Vegetable cooking spray | ||
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried oregano |
| 2 | cans | Tomato sauce, (8 oz each) |
| 16 | ounces | Can pinto beans, drained |
| 1 | can | (4.5 oz) chopped green chils |
| ¾ | cup | Skim milk |
| 1 | Egg, lightly beaten | |
| 1⅓ | cup | Self-rising cornmeal mix |
Directions
Cook the beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain in a collander.
Return the beef mixture to the pan. Add the chili powder, cumin, sugar, oregano, tomato sauce, beans, and drained chilies: cover and cook over medium-low heat for 10 minutes. Pour the mixture into a 2-quart casserole coated with cooking spray and set aside.
Combine the milk and egg in a bowl: stir well. Add the cornmeal mix, and stir well. Pour over the beef mixture. Bake at 400 for 20 minutes or till the cornbread topping is lightly browned.
This casserole can be made ahead up to the point before making the cornbread. Cover and refrigerate or freeze. Thaw the casserole overnight in the refrigerator. Let stand at room temperature for 30 minutes. Top with the cornbread and bake as directed.
Each serving contains 448 calories and 9 grams of fat.
Typed by Monica Willyard.
Submitted By MONICA WILLYARD On 07-07-95