Tex-Mex Beef Cobbler with Cheddar Cornbread

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Tex-Mex Beef Cobbler with Cheddar Cornbread Ingredients

PREHEAT OVEN TO 400	1 cn 7 1/2 oz. tomato sauce
10CUP CASSEROLE DISH	1 cn 12 oz. corn kernels, drained
1 lb Lean ground beef	CHEDDAR CORNBREAD
1 Onion, chopped	2/3 c All-purpose flour
2 Cloves garlic,finely chopped	1/2 c Cornmeal
1 lg Green bell pepper, chopped	1 1/2 ts Granulated sugar
2 ts Chili powder	1 1/2 ts Baking powder
1 ts Dried oregano	1/4 ts Salt
1/2 ts Ground cumin	1/2 c Shredded Cheddar cheese
2 tb All-purpose flour	1 lg Egg
1 1/2 c Beef stock	2/3 c Milk

Instructions for Tex-Mex Beef Cobbler with 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 1/4 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@msn.com Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" on Feb 17, 1999

Main Ingredient: GrainsCuisine: Uncategorized

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