Mexican beef and cornbread pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Very lean ground sirloin |
| 1 | large | Onion; chopped |
| 2 | larges | Tomatoes; chopped |
| 1 | pack | (10-oz) frozen whole kernel corn |
| 1 | large | Green bell pepper; chopped |
| 1 | teaspoon | Cumin powder |
| 1 | teaspoon | Chili powder; or to taste |
| ½ | teaspoon | Salt (optional) |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Homemade beef stock (see recipe \"Beef Stock #2\" in this cookbook) |
| 1½ | cup | Yellow cornmeal |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Sugar (optional) |
| ¼ | teaspoon | Salt (optional) |
| 2 | teaspoons | Baking powder |
| 3 | larges | Egg whites; lightly beaten |
| ½ | cup | Skim milk |
| 1 | tablespoon | Olive or canola oil |
Directions
CORNBREAD MIXTURE
Preheat oven to 400 degrees. Heat a heavy, 10-inch, non-stick skillet over medium heat. Add ground meat and sauce 4-5 minutes, or until meat is no longer pink. Pour contents of pan into a strainer. Allow fat to drain out.
Return meat to the pan, add onions, and cook until onions are translucent, about 3 minutes. Add tomatoes, corn, bell pepper, cumin, chili powder, Worcestershire and stock. Simmer, uncovered, 20-25 minutes.
In a bowl, mix together the cornmeal, flour, sugar, salt and baking powder. In another bowl, combine egg whites, milk and oil; add to cornmeal mixture. Mix lightly.
Place meat mixture in a 10x10x2-inch baking dish. Spoon cornbread mixture over meat and spread lightly to cover surface. Bake, uncovered, 30-40 minutes or until corn bread is golden brown.
Makes 6 servings of 370 calories each.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .