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