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, .

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